Lussekatter
Lussekatter, from above
Non vegEggSweden

Lussekatter

Golden saffron buns curled into S shapes, with a raisin in every eye. December in a basket.

150 minTime
11 gProtein each
mildSpice
Saint Lucia's buns2 chapters · 1 min read

Make it your way

Grandma's waySaffron dough curled into S shapes with raisins.
The original
483kcalsame
11 gproteinsame
2 gfibresame
150minutessame

Classic lussekatter.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)6 cups
Milk1¼ cups
Butter⅔ cup
Sugar½ cup + 2 tbsp
Saffron½ g, ground with a sugar cube
Instant dry yeast1 tbsp
Curd (plain yogurt, natural yoghurt)½ cup quark or thick curd
Egg2, one for the dough, one for brushing
Salt¾ tsp
Raisinsabout 40

Method

5 steps
  1. 1Grind the saffron with a pinch of sugar. Melt the butter, add the milk and saffron, and cool to lukewarm.
  2. 2Mix flour, yeast, sugar, salt, curd and one egg, then the saffron milk. Knead 10 minutes.
  3. 3Cover and rise until doubled.
  4. 4Roll into ropes and curl each end in opposite directions into an S. Press a raisin into each curl. Rise 30 minutes.
  5. 5Brush with beaten egg and bake at 225°C for 8 to 10 minutes.
Serve it like this

Pile them in a basket lined with a cloth, still slightly warm. Serve with glögg, coffee or cold milk.

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Make it a meal

What goes with Lussekatter: a bread or rice, a side, something to drink and something sweet.

With a main Smörgåstårta60 min
With a main Biff à la Lindström30 min
On the side Inlagd sill30 min
On the side Hasselback potatoes70 min
To drink South Indian filter coffee20 min
Something sweet Chocolate cake80 min
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