À la Dankertier

This is not the first time I am trying this Swedish classic at home but somehow, the sauce was never right. I took this in a couple of restaurants in town and always enjoyed it so much that I had, at some point, to find THE  recipe. I think this is it! It will need some small adjustments, but it's almost perfect!! The recipe should give you 4 good portions and is adapted from this recipe . I made the dish in one of our nice "ultra", the baking dish we have from Tupperware that we can put in the oven/fridge (very nice to have!). Also, stuff does not really stick to it so its nice. If you do not have it at home, butter a baking dish (size roughly 1.5-2 L, or 20x27 cm). Peel and cut roughly 700 g potatoes . Cook with your preferred method. In my case, I boiled them because there was just to much! In the recipe, they put quite a bit of butter and mash the potatoes, but instead I used 50g of butter (instead of the 200 g recommended in the original) and some of the deli...

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 (se...