Before the owen
Todays work in the kitchen was baking Swedish saffron "lussekatter" !!!
This is my first time as translator so I hope the recipe is OK
After baking they should look like these:
150 g butter
5 dl milk
50 g yeast
½ -1 g saffron
2 dl sugar
1 thespoon salt
Approx. 1 ½ liter (ca 1 kilo) plain white flour
Egg for brushing before baking
Baking in 225 – 250 degrees Celsius for approximately 5 minutes.
Melt the butterand pour the milk in it, heat til 37 degrees (fingerwarm) crumble
the yeast mix up with a little of the milk. Add saffron, sugar, salt, egg, and well
over half the withe flour. Work this together and a more white flour but hold back
some for baking out the breads after the raising.
When the paste is blank and letting go from the bowl – cower it with a clean
baking cloth and let it yeast until it is double size (approximately)
After the yeasing take the paste to the table and work it a couple of minutes.
Now cut it in 30 pices and make each sausage and then curl each end to a
shaped figure like on the picture – put rasins in (if you want) and put them
baking plates (there should be 2 plates full). Let them yease well (15 – 20
minuts in a hot kitchen).
Last brush them with whiped egg and spred some pearl sugar and bake not
Enjoy your Swedish “Lussekatter”.
These are made for Lucia on 13 th of December all over Sweden, if they
are eaten before Christmas one make new ones.