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Lussekatter – Swedish Christmas Saffron Rolls

by Michele Pesula Kuegler | December 22nd, 2011 | Breads, Desserts, Recipes
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This Thursday brings the final installation of holiday treat recipes from the WMG team.  This recipe is courtesy of the newest member of our team, Jessica.  Jessica joined us in November and writes about a variety of topics, including politics, holidays, fitness, gadgets, and outdoor activities.

These saffron buns are a traditional Swedish dish.  Jessica explains, “This is a traditional Swedish baked good served during the month of December. It is based on the holiday St. Lucia, on December 13th, but can be found on Christmas tables as well. It is not very sweet, but makes a nice roll to have with coffee or tea.”

Lussekatter – Swedish Christmas Saffron Rolls


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Ingredients
  1. 2 cups milk
  2. ½ cup butter
  3. 1/2 tsp. saffron
  4. 5 tsp. yeast
  5. 8 oz. sour cream
  6. 1 cup sugar
  7. ½ tsp. salt
  8. 7 cups flour
  9. ½ cup raisins
  10. 1 egg
Instructions
  1. Warm the milk in a sauce pan on the stove at medium heat and add the butter and saffron. Let the butter melt, but don’t allow the temperature to get too hot.
  2. The liquid should not boil. In a large bowl, add yeast. Pour the warm milk/butter mixture over the yeast and stir. Add sour cream, sugar, salt and flour to the liquid.
  3. Mix until you get a good dough consistency. If the dough is too loose, add a touch more flour. Put a towel over the bowl and let the dough rise for 1 hour.
  4. Remove dough from bowl and place it on a floured surface. Cut the dough into 40 small sections. Roll each section into a rope about 6 inches long.
  5. The rope should be about one inch thick. Then curl the tops of the rope back in toward the rope itself, a bit like an S-shape.
  6. Each of the 40 Lussekatts should look like a small S.
  7. Place the Lussekatter on baking trays. Be sure to put parchment paper underneath. Cover the baking trays with a towel and let them rise for an additional 40 minutes.
  8. Heat your oven to 425 degrees. When the Lussekatter are finished rising, place two raisins on each one, in the crooks of each S.
  9. Beat the egg and brush the egg on top of each Lussekatt.
  10. Bake 8-10 minutes or until golden brown.
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