The magic of food is that it can take us to discover the deepest secrets that relies between a meal, an ingredient, an aroma, to the history and culture of the country is originated.
During this past Christmas, my friends and I decided to cook traditional food from our countries, that reminds us to this particular Holiday season. That is how I got to learn how to make Lussekatt, by the hand of my friend Elin. These wonderful and tasty spiced yeast-leavened sweet saffron buns, with a delicate touch of nutmeg and raisins, are a party in your mouth!
The buns are baked into many traditional shapes, of which the simplest is a reversed S-shape. In Sweden they are traditionally eaten during Advent and especially on Saint Lucy’s day on December 13. But I am a believer that once you tried one of this sweet treats, you will want to eat them all year round!
To prove I am a good girl (in case Santa is still around and wants to bring more presents…) I decided to share this traditional recipe with you all.
Enjoy them and include them in your own Holiday tradition!
150 grams melted butter
1 gram saffron
18 oz milk
50 grams fresh yeast
250 grams Quark
1-1/2 tbsp sugar
1 tbsp cardamom
1 tsp salt
1 whole egg
3 cups All purpose flour
1 cup raisins
In a big bowl combine the melted butter, slightly heated milk and yeast, and mix well. Add saffron previously grounded with a mortar and pestle, sugar, salt, cardamom, one egg and raisins.Mix well to combine and gradually add the sifted flour
Combine until a dough that pulls out of the bowl forms. Be careful to not overwork the dough. Cover the dough inside the bowl with a clean kitchen towel and or plastic film and let it proof in a warm environment (like on top of your stove) for 1 hour or until double in size
once you shape your lussekatt, placed them in a buttered baking pan, cover with kitchen towel and or plastic film, and let them proof once more time, about 40 minutes to an hour