"Lussekattar" - Lucia Buns

The Lussekatt recipe:


3 cups wheat flour

1/2 cup sugar

1/4 cup warm water

2 teaspoons dry yeast

1/2 cup butter (salted)

3/4 cup milk

1 g saffron

2 egg yolks, beaten with 1 tablespoon water

32 raisins

Preheat oven to 400 degrees Fahrenheit.

Combine 1 tablespoon sugar, warm water, and yeast in a bowl. Wait for yeast to bubble and foam.

In a saucepan combine butter, milk, and saffron.

Heat until warm and butter is melted, do not boil.

Let cool off for 8 minutes.

Add milk mixture to yeast in the bowl.

Add flour and 1/2 cup sugar and beat until dough is smooth.

Lay out dough on a lightly floured surface and knead for 1 minute. Transfer dough to a lightly oiled bowl, cover loosely, and let rise in a warm place for 1 hour.

Divide dough into 16 pieces.

Roll each piece into 1-inch-wide, 6-inch-long strips.

Coil ends in opposite directions, forming a tightly curled inversed S-shape.

Place on a baking sheet and let rise for another hour.

Brush buns with beaten egg yolk and place 1 raisin in the center of each curl, 2 per bun.

Bake 10-15 minutes until golden brown.


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