Monday, December 19, 2011

Lussekatter Jul Recipe Swedish Saffron Buns

Lussekatter is traditional for all Swedish Christmas gatherings. Lussekatter can be found everywhere, and people eat a lot of them because they only eat them at Christmastime.
Even 7-11 and the Stockholm version of 7-11 (Pressbryån) have them.
Last week I had my first one ever, thanks to a new friend, Kelly and I liked them so much I begged Zok to make more.

Zok combined a recipe we had from Rosendals Trädgårdscafe, and Kellys' which she kindly sent to us.

Rosendals as you might know if one of my favorite places in Stockholm.

Basically Lussekatter is a saffron bun in a cute shape with just the two raisins.

We had some friends over for Glögg, sugar cookies, and Lussekatter.
I think now, that baking Lussekatter is good luck, because as the first batch came out of the oven snow started to fall!

160 grams Butter (unsalted)
2 cups of full fat milk
50 grams of yeast
.5 teaspoon salt
3/4 cup of sugar
1 gram of saffron (some say a little more, I thought this was plenty)
1 egg
6 cups of flour
1 egg for glossing the tops

Melt butter in a pan
Add Saffron
slowly add milk and heat to 37 C- keeping the constant warm temperature
Take out a small amount of the liquid to then crumble in the yeast to dissolve the yeast.
Then transfer the rest of the melted mixture, dissolved yeast mixture, and the rest of the ingredients.
Zok took his mixing bowl from his electric mixer and used that bowl to first dissolve the yeast.
Then he added in the melted saffron and butter from the stove pan.
Then the salt and sugar which he mixed a bit with a rubber spatula before turning on the mixer.
He used the dough hook attachment and the mixer set on low adding in a half cup of flour at a time.
Mix until smooth and elastic dough then he removed the bowl and covered the dough which took about thirty minutes to fully rise.
He then floured his baking board and kneaded the dough a bit by hand, cutting and making the s-curl shapes which he covered again and let rise another fifteen-to twenty minutes.
Add raisins.
Pre-heat oven to 180c, lightly beat the last egg and brush on rolls.
Bake about 5-10 minutes.

Zok said the Lussekatter was easy to make, just remember you need time to let the dough rise.
Serve warm with mulled wine or glögg and invite nice friends.

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