A Swedish sweet tradition

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!

Lussekatt Ingredients:

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

Lussekatt procedure:

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.DSCN3739Mix well to combine and gradually add the sifted flour

DSCN3744

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

DSCN3750Once it proofed, work the dough on a clean floured table. Cut it in quarters and start shaping little logs of dough that will be shaped in a reverse S-shape

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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

DSCN3755Once proofed, egg wash your pastries and bake them in a preheated oven at 400 F for 5 to 8 minutes or until nice color

DSCN3763let them cool and enjoy them with milk and good company!

DSCN3769DSCN3765You will enjoy every bite of these sweet pastries… I guarantee it!

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