I found this pictures and thought I would inspire you in the right time of the year, so I programmed this post like 11 months in advance!
To cook Lussekatter, you need:
- 5dl milk
- 1gr saffron threads
- 2dl sugar
- 50gr active dry yeast
- 16dl flour
- 1/2 teaspoon salt
- The seeds from 3 cardamom pods, ground (optional)
- 150gr of butter, softened
- 250gr quark
- 1 egg
- 1 egg, beaten for the glaze
In a pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool a little.
Sprinkle the yeast over the warm saffron-infused milk.
Put the sugar, kvarq, salt and egg in the mixture and work it all together 10 min. Put some flour over the mix and let sleept 30 to 45 min.
Take up the mix on a bank and work in with the rest of the flour.
Make your lussekatter and låt them sleep 30 to 45 again under a towel. Put your owen at 225 C.
Brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the “S” spirals.
Place in the oven and cook for about 8 to 10 minutes, until the buns are golden brown. Remove from oven and let cool for 5 minutes before eating. Be careful it can burn pretty fast!
The whole recept in swedish here! Enjoy!