?Lussekatter, also known as Saint Lucia Buns, are a traditional Swedish pastry typically eaten during the Christmas season. The buns are made with flour, yeast, milk, butter, sugar, and eggs, and are often flavored with saffron. They are typically formed into a twisted shape and then baked until golden brown.
Proceed as follows:
Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 oC (100 oF). Use a thermometer, the correct temperature is important!
Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF). Mix into a smooth dough.
Cover the dough with a piece of cloth and let it rise for 30 minutes.
Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth..
Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough.
Cover the "Lucia cats" with a piece of cloth and let them rise for 40 minutes.
Whip the egg together with a few grains of salt. and paint the "Lucia cats" with the mixture.
Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
Ingredients
Directions
Proceed as follows:
Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 oC (100 oF). Use a thermometer, the correct temperature is important!
Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF). Mix into a smooth dough.
Cover the dough with a piece of cloth and let it rise for 30 minutes.
Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth..
Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough.
Cover the "Lucia cats" with a piece of cloth and let them rise for 40 minutes.
Whip the egg together with a few grains of salt. and paint the "Lucia cats" with the mixture.
Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.
