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.
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.
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