Swedish «lussekatter» for St. Lucy’s Day (December 13th)
My first attempt at this Swedish recipe. It involved saffron, leaving the dough in the freezer for 30 minutes, and a slow proving of three hours. Delicious result.
by Strawberry5566
5 Comments
No-Item-745
Recipe please
Strawberry5566
It will take me a while. Long recipe/explanation (I’m not Swedish either, I’m Norwegian).
Strawberry5566
It’s all in metric.
For the dough:
1 gram saffron
1 teaspoon sugar
1 deciliter full fat cream
3,5 deciliters of full-fat milk, cold from the fridge
200 grams of sugar
50 grams of fresh yeast
1 egg
900 grams (2 pounds) of flour
225 grams of butter, cubes, at room temperature
1 teaspoon salt
For the filling:
175 grams of butter, at room temperature
150 grams of sugar
1 teaspoon vanilla paste
1 teaspoon corn starch
For decorating:
Melted butter
Fine sugar (not coarse)
Instructions:
Grind the saffron and sugar together in a small bowl, warm the cream until almost boiling, and add the cream to the saffron/sugar mix. Let it sit for 20-30 minutes to steep. Pour it into a big mixing bowl on a stand mixer.
Add the cold milk, sugar, egg, crumbled yeast and about 2/3 of the flour. You’ll add the rest of the flour as you go.
Mix this on low speed for about 10 minutes. Add more flour when needed.
Start adding the butter, bit by bit, while mixing on low/medium. Once incorporated, add the salt (the butter process should take about 10 minutes). Then mix for another 10 minutes after the butter is mixed in.
Then put cling film/wrap onto a baking tray. Add the dough to the tray, and pat it down. It should now be a rectangle. Cover with more cling film and put the tray in the freezer for 20-30 minutes.
Mix the ingredients for the filling together while you wait. Just use a small hand-mixer, or do it by hand.
Once the dough is ready, put it on your lightly floured countertop. Use a rolling pin, and shape it into a rectangle that is 60 x 40 centimeters. Use a butter knife to spread the filling onto the dough.
Now it’s time to fold. Take 1/3 of the dough (20 cm of it lengthwise) and fold that inwards/on top of itself. Take the remaining 1/3 of the dough and fold that on top again. You’re left with a thick rectangle. Turn the dough so you get the long side facing you. Use your rolling pin to roll it out a bit longer, and get rid of any air bubbles.
Get a pizza slicer or similar, and cut strips (from you and upwards). They should be max 2 cm wide. Here comes the tricky part; the shaping.
Take a strip, and fold it double (on top of itself). Squeeze it a bit, so it sticks to itself. Stretch it a bit, so it is as long as possible, without tearing it. Turn it on its side, cut side up. Now you have to shape it into a figure 8. Take the top end and shape it like a loop (going left) inwards, and take the bottom end and shape it like a loop (going right). Stick the two ends together, and then turn/flip your bun, so the joint is at the bottom.
Put the lussekatter on trays with baking paper. Cover with a cloth, and leave to prove for three hours.
Warm up the oven to 225 degrees Celsius, and bake in the middle of the oven for 8-10 minutes. Leave to cool on a wire rack. Brush them with melted butter, and sprinkle in sugar. Enjoy!
5 Comments
Recipe please
It will take me a while. Long recipe/explanation (I’m not Swedish either, I’m Norwegian).
It’s all in metric.
For the dough:
1 gram saffron
1 teaspoon sugar
1 deciliter full fat cream
3,5 deciliters of full-fat milk, cold from the fridge
200 grams of sugar
50 grams of fresh yeast
1 egg
900 grams (2 pounds) of flour
225 grams of butter, cubes, at room temperature
1 teaspoon salt
For the filling:
175 grams of butter, at room temperature
150 grams of sugar
1 teaspoon vanilla paste
1 teaspoon corn starch
For decorating:
Melted butter
Fine sugar (not coarse)
Instructions:
Grind the saffron and sugar together in a small bowl, warm the cream until almost boiling, and add the cream to the saffron/sugar mix. Let it sit for 20-30 minutes to steep. Pour it into a big mixing bowl on a stand mixer.
Add the cold milk, sugar, egg, crumbled yeast and about 2/3 of the flour. You’ll add the rest of the flour as you go.
Mix this on low speed for about 10 minutes. Add more flour when needed.
Start adding the butter, bit by bit, while mixing on low/medium. Once incorporated, add the salt (the butter process should take about 10 minutes). Then mix for another 10 minutes after the butter is mixed in.
Then put cling film/wrap onto a baking tray. Add the dough to the tray, and pat it down. It should now be a rectangle. Cover with more cling film and put the tray in the freezer for 20-30 minutes.
Mix the ingredients for the filling together while you wait. Just use a small hand-mixer, or do it by hand.
Once the dough is ready, put it on your lightly floured countertop. Use a rolling pin, and shape it into a rectangle that is 60 x 40 centimeters. Use a butter knife to spread the filling onto the dough.
Now it’s time to fold. Take 1/3 of the dough (20 cm of it lengthwise) and fold that inwards/on top of itself. Take the remaining 1/3 of the dough and fold that on top again. You’re left with a thick rectangle. Turn the dough so you get the long side facing you. Use your rolling pin to roll it out a bit longer, and get rid of any air bubbles.
Get a pizza slicer or similar, and cut strips (from you and upwards). They should be max 2 cm wide. Here comes the tricky part; the shaping.
Take a strip, and fold it double (on top of itself). Squeeze it a bit, so it sticks to itself. Stretch it a bit, so it is as long as possible, without tearing it. Turn it on its side, cut side up. Now you have to shape it into a figure 8. Take the top end and shape it like a loop (going left) inwards, and take the bottom end and shape it like a loop (going right). Stick the two ends together, and then turn/flip your bun, so the joint is at the bottom.
Put the lussekatter on trays with baking paper. Cover with a cloth, and leave to prove for three hours.
Warm up the oven to 225 degrees Celsius, and bake in the middle of the oven for 8-10 minutes. Leave to cool on a wire rack. Brush them with melted butter, and sprinkle in sugar. Enjoy!
What’s st lucy day about?
This looks amazing