Swedish Lussekatt are traditionally eaten during advent and especially on St Lucy's day the 13th of December which marks the beginning of the Christmas season in Sweden.

Recipe for 10-12 Swedish Lussekatter:
  • 1/4 teaspoon of saffron
  • 550g strong flour
  • 15g yeast
  • 100g caster sugar
  • 8 oz milk
  • 4 oz butter
  • 2 beaten eggs
  • pinch salt
Dissolve the yeast in 1 oz of milk and a little bit of sugar.

Heat up the rest of the milk, the butter with the saffron. Set aside to cool down.

In a dough maker, put the flour, salt and remaining sugar. Add the eggs and set the machine on a low speed. Add the yeast. And a little while later the milk-butter mixture straining the saffron thread as you go.

Allow to knead for 10 minutes at a medium spead.

Place the bowl in a warm place and let the dough raise for 1 hour.

Take your dough on a well floured surface and knead it for 10 minutes.

Cut 10-12 pieces of dough and roll them into small tubes. Then, shape them into S or 8.

Place them on a greased oven tray and brush them with some egg wash. Bake for 8 minutes, in a preheated oven, at 190 degrees Celsius (375F).

Allow to cool down on a pastry rack.

Vegetarian, nut free, suitable for pregnant women.