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Lussekatter 17 December 2009

Posted by uggclogs in Baking, Christmas.
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Due to my travels lately, I missed a very important date leading up to Scandinavian Christmas last Sunday. I did mention it in my Nostalgic Ramblings, but I did not include the recipe for Lussekatter, or Safron Buns that go with Santa Lucia on 13 December. So here goes.

Lussekatter (Safron Buns)

Ingredients:

150 g butter
500 ml milk (full cream)
8 g of dry yeast
1 g of safron or 1/2 tsp tumeric
150 g sugar
1/2 tsp salt
1300 ml plain flour

egg and raisins for decoration.

Method:
– Melt the butter and mix with milk. Make sure the mixture is about 37 C. Tip: it is the right temperature when you can’t feel anything when you dip your little finger in the liquid.
– Add yeast, and stir gently.
– Add sugar, salt and safron (or tumeric). Mix.
– Add flour in large spoonfuls, and stir to combine between spoons. Do not worry about the dough being lumpy, it will become smooth.
– When the dough is fully combined into a smooth mass, cover with a wet tea towel (to prevent drying out the dough) and leave somewhere warm to rise.
– Leave 30 minutes or until the dough is doubled in size.
– Place dough on a benchtop dusted with flour, knead well.
– Make dough into lussekatt shapes.
– Cover and leave to rise for 15 minutes.
– Brush with egg, and press raisins into the swirls.
– Bake at 225 C for 15 minutes or until done.
– Serve with hot chocolate.

Enjoy

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Comments»

1. Easter treats (1) « Uggclogs' Blog - 24 March 2011

[…] – Make the dough, leave it to rise for 30 minutes. (For tips on making a dough, see here) – Knead, divide the dough into 15, and roll into round buns. – Leave again under a damp towel in a […]


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