LUSSEKATTER
Lussekatter is the most vital part of a Swedish Christmas! Made in time for Saint Lucia day they're eaten all through the holidays, and usually made in the traditional "Lussekatt" shape shown here. This is my 100% authentic, tried and tested, all-time best recipe - and it's easy to make without quark and nuts.
Provided by Emmeline Kemperyd
Time 3h
Number Of Ingredients 10
Steps:
- Start by grounding saffron and sugar with a mortar and pestle, or a bowl and a spoon. Then mix with the rum and set aside for at least 30 minutes.
- Crumble the yeast into a large bowl. Add milk, mix, then add in room temperature butter in pieces and mix again, trying to mash up the butter pieces a bit as you go.
- Mix in sugar and the saffron mixed with sugar and rum. Add a little water to the bowl or glass that held the saffron mix, swoosh it around, and pour in to make sure you get as much of the saffron flavor as possible. Then mix.
- Start adding the flour. Add a bit at a time until it is all mixed in. When it's getting hard using a spoon to mix, start using your hands instead.
- When all the flour is added, start kneading the dough. Knead for at least 10 minutes, or longer if you can. When done it should come away easily from the sides of the bowl. Do not add more flour! If it's too sticky, you just haven't kneaded enough. Once done, cover with a kitchen towel and set aside to rise for 60 minutes.
- After 60 minutes, check to see if the dough has risen sufficiently. It should be about double in size. If not, let it rest a bit longer.
- When the dough has risen, place a piece of parchment paper on top of an oven tray. Spread a little flour on a clean surface and take a small piece of dough - enough for one Lussekatt. Roll it out into a 20 cm/7-8'' long snake shape and roll the edges in to create the classic Lussekatt shape (see pictures and detailed instructions in post). Then place on the parchment paper, taking care to space them out so that they have room to rise about 50% more. Continue until you've created all the Lussekatts.
- Drain the raisins and place two in each Lussekatt, one at the middle of each spiral. Then cover with a kitchen towel and set aside for 30 minutes.
- Preheat your oven to 400°F (200°C).
- When the Lussekatter have risen by 50%, mix together your egg and remove the kitchen towel. Brush the Lussekatter with the egg.
- Bake in the middle of the oven for 8 minutes, until golden, then remove and place on a cooling rack or kitchen towel to cool. Cover with a kitchen towel. Repeat until you've baked all your Lussekatter.
Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 73 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SWEDISH ST. LUCIA BUNS
Growing up with a Swedish mom, we had these St. Lucia buns every December 13th.
Provided by katrinkajo
Categories Bread Quick Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
- Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
- Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
- Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
- Combine egg yolk and water in a bowl with a whisk. Brush over buns.
- Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
- Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 33.2 g, Cholesterol 35 mg, Fat 5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 135.7 mg, Sugar 7.1 g
SWEDISH LUCIA BREADS
Provided by Trina Hahnemann
Categories Bread Fruit Dessert Bake Christmas Kid-Friendly Dried Fruit Raisin Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 22
Number Of Ingredients 11
Steps:
- Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and keep stirring until the mixture turns yellow. Add the melted butter. In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.
- Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl. Knead the dough on a floured counter for 10 minutes, until it is shiny but not sticky. Put the dough back in the bowl and let rise for 1 1/2 hours at room temperature.
- Lightly knead the dough again on a floured counter. Divide into 22 equal pieces. Roll them into sausages then curl the ends so that each piece is shaped like the number eight. Put one raisin in the middle of each circle. Place the breads on baking sheets lined with parchment paper, cover with dish towels, and let rise again for 30 minutes.
- Preheat the oven to 350°F. Brush the risen breads with beaten egg. Bake for 20 to 25 minutes, or until golden brown all over. Let cool on a wire rack. Eat them as they are, or spread with cold butter.
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