This is a real Swedish classic. It's usually served around the Christmas time, especially around the Luciadag. That particular celebration day is historically quite funny, since they celebrate the burning of an Italian witch. Okay, one needs to mention that she was obviously falsely accused and became a saint - Saint Lucia. Also it's with a lot of candles, so Swedes try to have a nice day to brighten up the dark winter month.
Also, Lussekatt are also just one of many Swedish baking goods prepared with saffron.
Mix
25g of yeast
50g melted butter
250ml lukewarm milk
125g of quark (kvarg or fromage blanc)
0.5g saffron
75ml sugar
salt
850ml flour
and knead until supple and smooth. Then let it rise in a warm humid place for about 30min.
Start preheating your oven to 225C while preparing the Lussekattar. Therefore, separate the risen dough into 15-20 pieces and form them into an S-shape, place them on a baking paper on a backing tray and decorate them with raisins (see picture). Let rise for another 20min.
Before putting it in the oven, brush the tops with a whisked egg. After 5-8min (when they are golden brown) they are ready and in the best shape to be eaten ;).
Also, Lussekatt are also just one of many Swedish baking goods prepared with saffron.
Mix25g of yeast
50g melted butter
250ml lukewarm milk
125g of quark (kvarg or fromage blanc)
0.5g saffron
75ml sugar
salt
850ml flour
and knead until supple and smooth. Then let it rise in a warm humid place for about 30min.
Start preheating your oven to 225C while preparing the Lussekattar. Therefore, separate the risen dough into 15-20 pieces and form them into an S-shape, place them on a baking paper on a backing tray and decorate them with raisins (see picture). Let rise for another 20min.
Before putting it in the oven, brush the tops with a whisked egg. After 5-8min (when they are golden brown) they are ready and in the best shape to be eaten ;).
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