Lussekatte Recipe!

Here it is!

1-1/2 sticks butter
2 cups whole milk
50 grams of fresh yeast (almost 3 cubes)
1/4 tsp. salt
1 cup sugar
1 gram saffron, crushed
5 cups of flour
Raisins if you like them


-Melt all of the butter and then add all of the milk to it

-When the butter and milk are at room temp., smoosh the yeast into small pieces and stir until all the pieces dissolve completely in liquid.

-Add sugar, salt & crushed saffron. Stir.

-To make the dough, start off by adding 3 cups of flour (and raisins if you want) to the mixture. Once flour is mixed thoroughly, add another cup.

-Keep adding flour & mixing/kneading dough until it no longer sticks to your hands.

-Cover and leave to rise for 45 minutes.

-Roll our small balls of dough (small meatball size) into snakes. Curl borth ends to meet in the middle, like an "S" shape (this is called lussekatt in Swedish).

- Let buns rise for another 40 minutes or so.
-Brush with egg and bake for 5-8 minutes at 375 degrees until they are light brown.

The buns turn out best if they are baked on a light-colored pan; dark pans seem to burn the bottoms.