Lussekatter
Time
Preparation time: 20 min.
Cooking or baking time: 9 min.
Rest period: 1 hour
Total preparation time: 1 hr. 30 min.
It's so slow for Christmas. On 13.12. The Swedes celebrate the Lucia Festival, the Festival of Lights. Lussekatter (Luciakatzen) are baked for this memorial day. At that time, the pastries were used to feed the poor and the sick. Today, in schools and kindergartens, mostly blonde girls are chosen who go that day in a white robe with a red belt and a wreath with candles on their heads, in hospitals, children's homes and homeless shelters and give people this pastry. The S shape is the most commonly used, but there are many other shapes that you can do.
ingredients
For about 30 Lussekatter
- 350 ml of milk
- 200 g butter
- 2 eggs
- 150 g of sour cream
- 250 g of sugar
- 50 g of fresh yeast
- 1 kg of flour
- ½ tsp salt
- 1 g of saffron
- a handful of raisins
preparation
- Crumble fresh yeast into a bowl.
- Melt the butter and allow to cool slightly, add to the yeast together with the lukewarm milk, sour cream and saffron and stir well.
- Add 1 egg, the sugar and the salt and stir well.
- Then spoon in the flour and knead into a soft, smooth dough.
- The yeast dough now has to rest well covered for 30 minutes.
- Then divide the dough on a baking board or the worktop in about 30 parts.
- Process each part into a roll about 20 cm long.
- Bend the ends into a small snail, creating a sort of S Place a raisin in the middle of the piebalds.
- Place all the Lussekatter on a baking tray and cover with a cloth, let it rest for another 30 minutes.
- Preheat the oven to 250 degrees during the second rest period and whisk the second egg.
- Brush the Lussekatter with the egg and then put it into the oven.
- For top and bottom heat 7? Bake for 9 minutes until golden.
I wish you good luck, a good appetite and when the time comes God Jul. Buy now 
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