Lussekatter(ENG)

Lussekatter taste lovely and are easy to bake

 

Lussekatter(ENG)

 

Lussekatter or «lussebulle» is a typical Swedish yeast cake, which is often baked for Christmas and especially for Lucia. Lussekatter are characterized by their yellow colour which they mainly get from saffron. In this typical Swedish recipe, you get both juicy and tasty buns, which are relatively easy to make. Double raising, and therefore takes some time, but is worth the wait. If you are not so fond of the saffron taste, you can replace all or part of the amount of saffron with turmeric. You`ll still get the nice yellow colour. Saffron is one of the most expensive spices, and gives a distinct taste. This recipe gives between 30 – 40 lussekatter, or buns.

 

Ingredients

200 g good butter
5 dl whole milk
50 g fresh yeast
1 g saffron (alternatively less, and use 1 teaspoons ground turmeric)
2 dl syrup (Golden or a more brighter type)
1 teaspoon salt
1 – 1.2 kg spelled flour
Raisins

 

Brushing
1 egg
Some milk

 

Directions

1. Start by melting butter in a saucepan. Add milk and stir well. Now make sure that the mixture does not exceed 37-38 ° C. Crumble and stir the yeast into the mixture. Stir in the saffron, ground turmeric) syrup and salt until everything is well mixed.
2. Transfer the mixture to a suitable baking bowl. Then add the flour little by little, work it in with your hands. You should end up with a relatively loose dough, but which does not stick. You need to adjust with a little flour until it is appropriately firm. The dough should not stick to your fingers or the baking bowl. If you have too much dough, the buns will be dry and hard. Knead the dough for approx. 10 minutes until you have activated the gluten.Then set the dough aside under cover, in a warm place. Let it rise for approx. 60 minutes.
3. Knead the dough on a table with flour. Divide the dough into 30 – 40 pieces. Roll out each piece into a suitable sausage. Roll from each side so that you get an S. There are also many other forms that lussekatter are baked in, but the S shape is one of the most common and is easiest to make.
4. Place baking paper on a baking tray for oven. Press 1-2 raisins into each curl on the S. Now let them stand under a cloth, and raise for approx. 30 minutes.
5. Whisk together eggs and some milk. Brush each bun.

 

Baked: In the middle of the oven 230 ° C. Depending on how your oven works. Between 6-8 min. Watch until you see they start to get a golden tan. Use a baking stick the first time if you are unsure. When it comes out without dough on, the buns are done. If you bake them too long, they become dry like most yeast cakes.

 

Served: Tastes lovely warm, but stays fine for a few hours in a plastic bag. If you want to store them longer, you should freeze them. Yeast cakes quickly get dry in room temperature.

Allergy: Gluten. Low FODMAP if you use lactose-free milk and spelled flour as stated in the recipe.

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Read more about yeast: Yeast
Read more about Saffron: Saffron