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Some Winter Morning

From the window of a train

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Uploaded on Dec 21, 2009

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Lussekatt

After last year's rather non-authentic attempt, this year I made some Lussekatter from a real Swedish recipe (although, truth be told, I did make some minor adjustments). The shape still isn't quite right but people seemed to enjoy them nonetheless.

Thanks to Jenni for the recipe and Katie for the translation.

Makes about 16:
0.5g saffron
75g fat (I used 25g margarine and 50g butter)
250ml milk
25g fresh yeast
½ teaspoon salt
60g sugar
1 medium egg
500g flour (I used half plain flour and half bread flour)
Beaten egg to brush
Rasins to garnish

Pound the saffron very fine with a little sugar with a pestle and mortar. Pour a little of the milk into the mortar and blend with the loose saffron.

Melt the fat in a saucepan. Pour in the milk and warm to 37ºC (body temperature). Put the yeast in a bowl and fold in a little of the liquid ingredients. Add the rest of the liquid ingredients, salt, sugar, saffron and egg. Add the flour. Work together to form a smooth dough. Leave to rise under a tea-towel in a warm place for at least 30 minutes.

Knead the dough on a floured board. Form into lussekatter. Lay the buns on a baking sheet with baking paper (you will need two baking sheets). Leave to rise, covered, for at least 30-40 minutes. Push in a raisin to garnish when the buns having finished rising. Meanwhile heat the oven to 225ºC.

Brush with beaten egg. Bake in the middle for the oven for 5-10 minutes. Let the buns cool down under a tea-towel.

The buns are best eaten slightly warm; if you are not eating them immediately after baking they can be rewarmed in the microwave or in a cool (100ºC) oven (I tried adding a roasting pan containing some boiling water to the oven so the buns didn't dry out so much. I have no idea if this helped at all).

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Uploaded on Dec 13, 2009

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The Lady In The Mirror

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Uploaded on Dec 13, 2009

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The Nintey Year Old Stjärngossar

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Uploaded on Dec 13, 2009

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