Lussekatter

A community recipe by liv

Not tested or verified by Nigella.com

Introduction

This is typical norwegian/ swedish I think. We make them every 13th of December to celebrate the "Santa Lucia Day". Lussekatter are lovely "buns" usually shaped as small S-es decorated with raisins. The kesam is not an original ingredient, but it tastes great and makes them a bit healthier ( at least I like to think so...) :)

Ingredients

Serves: 6

Metric Cups

50 grams yeast
50 grams butter
500 millilitres milk (or soya milk)
300 millilitres quark (known as kesam in Norway, use one with a vanilla taste - or sour cream)
100 millilitres sugar
½ teaspoon salt
170 millilitres flour (white)
2 grams saffron
2 teaspoons cardamom
raisins (for decoration)

2 ounces yeast
2 ounces butter
17½ fluid ounces milk (or soya milk)
10½ fluid ounces quark (known as kesam in Norway, use one with a vanilla taste - or sour cream)
3½ fluid ounces sugar
½ teaspoon salt
5⅞ fluid ounces flour (white)
ounce saffron
2 teaspoons cardamom
raisins (for decoration)

Method

Lussekatter is a community recipe submitted by liv and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make the dough as you do for ordinary buns.

Let rise for almost an hour and shape them as little S-es and decorate with raisins.

Let rise again for half an hour and bake at 225 Celsius for about 8-10 min.

Make the dough as you do for ordinary buns.

Let rise for almost an hour and shape them as little S-es and decorate with raisins.

Let rise again for half an hour and bake at 225 Celsius for about 8-10 min.