- 300 ml milk
- 1 g saffron
- 50 g fresh baker's yeast
- 150 g sugar
- 125 g butter or margarine
- 700 g all purpose flour
- 1 egg
What to do:
- Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 degrees C (100 degrees F). Use a thermometer, the correct temperature is important!
- Pour the mixture over the crumbled yeast then add the flour, sugar and salt. Mix into a smooth dough.
- Cover the dough with a cloth and let it rise for 30 minutes.
- Knead the dough on a floured surface. Divide the dough into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by the cloth.
- Form each bun into a long sausage, 15-20 cm long, then arrange it into one of the below shapes. Press a few raisins into the dough.
- Cover the "lussekatter" with the cloth and let them rise for 40 minutes.
- Whisk the egg together with a few grains of salt and brush the "lussekatter" with the mixture.
- Bake them for 5-10 minutes at 250 degrees C (475 degrees F) until golden brownish-yellow.
- Let the "lussekatter" cool on a wire tray covered by the cloth.
Various shapes of Lussekatter:(The one to the right is my favourite)