My brothers daughter Emma as Lucia S:t Lucia
Saffron Bread - A Swedish Recipe - Lussekatter
This is as I promised earlier the recipe of the very traditional Swedish saffron bread called Lussikatter. This is the bread we eat during Advent, for the day of S:t Lucia that is on the 13th of December and Christmas.
For the saffron dough:
50 g yeast (1,76 ounces)
150 g butter (5,5 ounces)
5 dl milk (17 fl ounces)
1 can (each containing 250 grams) smooth cottage cheese
2 package (each 0.5 g) saffron
1.5 dl granulated sugar 5 fl ounces
0.5 teaspoons salt (or not)
about 17 dl wheat flour (57 fl ounces)
2 dl raisins - add raisins after the first ‘rest’
1 egg - brush/glace the buns with an egg just before you put them into the oven.
This is how you make the dough:
1. Down with the yeast in a bowl, divide it with your fingers.
2. Melt the butter in a saucepan. Pour in the milk, stir and heat to 37 C (luke warm).
3. Pour some of liquid mixture over the yeast and stir until it is dissolved.
4. Add the rest of liquid, smooth cottage cheese, saffron, sugar and salt. Most of the flour and work the dough thoroughly… ah…a bit more yes it take time oh… hard work. Cover the bowl with the dough and rest for 30-45 min.
5. Pick up the dough on a floured working surface. Here I add a lot of raisins in my dough because I love raisins in the bread (2 dl) knead it smooth and shiny. Divide the dough into 4 parts and then each part into 8 parts.(or more) Roll out each part to ‘string’ and roll the ends towards the middle like and ‘S’put them on the baking sheet.
This is the most common shape but you can make it into different shapes and they are all called different names. Press raisins in the ‘holes’ of the ‘S’ press properly. Allow to rest for to double the size of 20-30 minutes.
6. Brush the bread with an egg.
7. Bake Lussekatter in the middle of the oven 225 ° C for about 8 minutes.
Do you remember Frances (Fairegarden) wonderful post?
More Saffron bread posts