6 Comments

  1. I love Lussekatter! But I’m from Sweden so it’s tradition 😉 I think you could take a basic cinnamon bun recepie (and skip filling and icing) and mix in 1 gram of saffron with the sugar in the dough. I guess there are a lot of ‘special’ recepies from mothers and grandmothers that tweaks Lussekatter to be more special, but it’s basically a standard white flour dough (well standard in Sweden at least 😉 ) and saffron added. And I soak the raisins in water before putting the in lussekatterna, so they won’t get so hard in the oven.
    Love your blog btw! I hope your lussekatter turns out well 🙂

  2. Lussekatter are the best. I look forward to them every December; and they really start off the season for me.Here is the receipt from Sju Sorters Kakor.

    makes 45 rolls
    oven temp: 250C or 450F
    3 tbsp butter
    2 cups milk
    13/4 oz fresh yeast or 2 tbsp active dry yeast
    1 tsp salt
    2 tsb sugar
    6 1/4 cups flour
    1/8 tsp saffron (from Sweden is best)
    1 sugar cube
    1/2 cup butter softened
    2/3 cup sugar
    1 egg
    garnish:
    1 egg, lightly beaten
    raisins

    Melt the butter in saucepan. add the milk and heat to 37C or 100F.
    if using active dry yeast, heat to 45C or 115F.Crumble the yeast in a large bowl and add some of the milk, stir until dissolved. add the remaining liquid, salt, sugar and most of the flour. Knead until the dough no longer sticks to the sides of the bowl. Sprinkle with a little flour, cover and let rise until doubled. about 1 hour, in a warm draft free space.
    Crush the saffron with the sugar cube in a mortar.
    Beat the butter and sugar until light and fluffy. Add the saffron and the egg.Knead the mixture into the dough. Add part of the remaining flour (save some). Form into shapes (there are many traditional ones. place on a lines baking sheet. Cover and let rise until almost doubled in size.
    Brush with beaten egg and garnish with raisins.bake on center rack for 8 to 10 minutes.

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