Lussekatter are a traditional Swedish sweetened bread with saffron we bake at Christmas. These light and delicious buns are perfect with “glögg” (mulled wine) coffee, tea, hot chocolate or cold milk. In this version we have updated the recipe to include orange zest. In Sweden fresh yeast is commonly used but this can easily be substituted for dried.
Makes appr 40 lussekatter
200g unsalted butter
500 ml full fat milk
50g fresh yeast or 25g dried yeast
2 pinches of pure saffron threads
1 organic orange, grated zest
150ml granulated sugar
1/2 tsp of salt
750g plain flour
Glaze and decoration
1 egg, beaten
- Melt the butter in a sauce pan and add the milk.
- Let cool until a temperature of 37C° or 98, 6 F°.
- Crumble the fresh yeast (or sprinkle the dried yeast) into a large mixing bowl and add the milk and butter mixture. Mix until the yeast is dissolved.
- Using a pestle and mortar, crush the saffron threads with a little of the sugar and add to the mixture.
- Add the orange zest, sugar, salt and the flour and work into a elastic dough, 10 minutes by hand or 5 minutes if using a food processor. The dough should be a little sticky.
- Let the dough rise in the bowl, covered with a clean tea towel or cling film, in a warm place for 40 minutes.
- Divide the dough in 2 pieces and knead quickly on a floured surface.
- Roll each piece into a “snake” and cut 20 pieces each and roll into small “snakes”.
- Curl the ends in opposite direction until S-shaped buns with spirals at the ends.
- Place on trays covered with baking parchment and let rise under a clean tea towel for 40 minutes.
- Preheat oven to 250 C°
- Brush each bun with egg wash and place a raisin in each spiral.
- Bake for 5-7 minutes and let cool uncovered.
GOD JUL * MERRY CHRISTMAS
Recipe and styling: Liselotte Foslin
Photography: Ulrika Ekblom
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