Lussekatter Recipes

Steps:

• In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
• Sprinkle the yeast over the milk and let bubble, about 5 minutes.
• In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
• Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
• Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
• Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and flip onto a clean surface.
• Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
• Swirl the dough into a S shape starting at one end until the middle and then the other end.
• Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
• Preheat the oven to 400°F (200°C).
• Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
• Bake the buns for 10-12 minutes, or until golden brown and cooked through.
• Enjoy!

Steps:

• The ingredients are the same as for cinnamon rolls, follow the same directions.
• Add the saffron to the liquid and mix.
• Add the egg as the dough is kneaded.
• Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
• Roll up both ends in opposite circles until they meet about midway.
• Place a raisin into the center of each circle.
• This is called a"lussekatt".
• Let the"lussekatt"'s rise about 30-40 min in a nondrafty environment.
• Baste with whipped egg and bake in 420-440 °F (200-225 °C), or until golden.