Ingredients
Scale
- 1/4 tsp saffron
- 2/3 cup butter
- 1 ¾ cup milk
- 50 grams of fresh yeast (note: I use 2 packages of 0.6 oz)
- 1 egg
- cup of granulated sugar
- 1 tsp salt
- 6 ½ cup all purpose flour
- Raisins for decorating
- Egg white to be brushed on before baking
Instructions
- Use a mortar to grind the saffron to textured powder. Melt the butter and add the milk, making sure that the mixture is a little bit warmer than lukewarm (98 F) and add to a bowl.
- Then crumble the fresh yeast into little pieces and add. Then add the rest of the ingredients, adding the flour a little bit at a time until the dough is loosening from the bowl. It should stick together nicely without sticking to the bowl.
- Let the dough rise in its bowl (cover with kitchen towel) for about 45 minutes.
- Add the dough to a working area (countertop, large table). Knead it lovingly and start rolling it out with a rolling pin. Cut strips of dough, about 10? long and ½ ” in thickness, and shape it by rolling it between your hands into a sausage. Alternatively just take a piece of dough and roll it into the above mentioned proportions. Form traditional Lussekatter by creating two opposite spirals. Let the Lussekatter rise for 30 minutes.
- Heat the oven to 440 F.
- Decorate each individual spiral with a raisin in the middle and brush with beaten egg.
- Bake the Lussekatter in the oven for 10-12 minutes at 440F.
- Prep Time: 30 mins
- Cook Time: 12 mins