If you follow Swedish Christmas traditions, your eldest daughter would have brought you saffron and cinnamon infused buns called lussekatter for breakfast this morning. I am not Swedish, but can vouch for the beautiful texture and taste of these buttery buns, although I am told that the mixture can become very dense if an incorrect amount of butter is used, and/or if the yeast does not rise properly. Although this recipe suggests dried yeast, fresh yeast is often called for in traditional recipes.
Lussekatter - Ingredients
- 1 tsp saffron threads
- 250ml/9fl oz tepid milk
- 500g/1lb 2oz strong white flour
- 7g/¼oz sachet of fast-action dried yeast
- 1 tsp salt
- 50g/1¾oz golden caster sugar
- 50g/1¾oz unsalted butter, melted
- 100g/3½oz Quark cheese
- 1 free-range egg yolk
- handful of raisins
- 1. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes.
- 2. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese.
- 3. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-hour until well risen
- 4. Preheat the oven to 220C/425F/Gas 7.
- 5. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.
- 6. Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll).
- 7. Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack.)
Delicious with a cuppa - not just for St Lucia Day - any day!