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ToStockholm’s recipe for Lussekatter

Isn’t this a wonderful time of the year?

Try your hand at some home baked “Lussekatter” – and enjoy them with some hot Glögg!

1 packet of fresh yeast (the red packet)
200 grams of butter (salted)
3 dl milk
3 packets of saffron (1,5 gram)
2,5 dl sugar
1 tpsn salt
1 egg
1,5 dl kesella, quark or creme fraiche
17 dl flour (approx. 1 kg)
1dl raisins1 egg (beaten), “pearl” sugar (pärlsocker) and raisins to decorate

  • Melt the butter and add the milk – make sure it is “finger varmt” i.e. 37°C. Crumble the yeast in a large bowl and dissolve it by adding some of the butter and milk mixture.
  • Pour the saffron and sugar into the remaining butter and milk mixture, stir and add this to the yeast mixture.
  • Stir in the salt, egg and kesella and then the flour (15dl) leaving enough for kneading afterwards. Mix by hand for approx. 10 minutes or in mixer 5-6 min. The dough should keep together and not stick to the edges.
  • Leave to rise under glad wrap or a towel in a warm and non-drafty area for 40 min.
  • Knead the dough on a floured surface – this is when I add the raisins. Divide the dough in half. Make a long roll out of each piece and cut evenly in to 20 pieces each (a total of 40). Now take each small piece and roll into a “snake” and form it into a figure 8 bun.
  • Place them directly on a baking sheet and pan and leave to rise under a towel for 20-40 min. Put on the oven at 250°C.
  • Just before you bake them in the oven – decorate with a raisin in each “swirl”, brush with the egg mixture and sprinkle with the “pearl” sugar.
  • Bake in the preheated oven for about 8-10 minutes.

For more December activities visit http://www.tostockholm.com.

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