Swedish Lussekatter (Kristina)

  • 150g butter
  • 1/2l milk
  • 50g yeast
  • 1g of saffron (don't hesitate, that's where the taste comes from)
  • 1/2 teaspoon salt
  • 2 dl sugar, can be more
  • 2 eggs
  • about 1kg and 1/2 flour
  • dried raisins

Melt the butter in a pan, add the milk and warm to 37 degrees C (like your finger). Mix the yeast with some of the fluids in a very big bowl then add and stir the rest of the fluids and the saffron, salt, sugar, 1 egg and the flour.

Work the dough until it's nice and firm then let it raise for half and hour. Now knead it and prepare small rolls (about 5cm long, 2cm diameter). Let them raise again on a baking tray for another half hour in a warm place.

Lastly, call the kids and tell them to shape the rolls: braids, rounded crosses, S-shapes, animals, whatever. Now it's only a matter of planting dried raisins and spreading whisked egg atop the shapes before baking them at 210 degrees C for about 10 minutes.

Ready! :-)

I personally recommend (Swedish) hot wine with it, but chocolate, tea or coffee does it too I've been told.




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