Lussekatter

What Goes With It

• Coffee
• Mulled wine
• Gingerbread

How to Cook Lussekatter

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Crush the saffron with the 1 tablespoon of sugar and steep in 2 tablespoons of the milk for 15 minutes.

   Mark done Start 15 min timer

2. Mix the flour, yeast, 100 g sugar and salt. Add the rest of the milk, the saffron milk, quark, egg and butter and knead for 10 minutes. Leave to rise for 90 minutes.

   Mark done Start 10 min timer

3. Divide into 14 and roll into 30 cm ropes. Curl the ends in opposite directions into an S. Press a raisin into each curl.

   Mark done

4. Leave for 30 minutes. Heat the oven to 225°C / 435°F.

   Mark done Start 30 min timer

5. Brush with the beaten egg and bake for 15 minutes until golden. Cool on a rack.

   Mark done Start 15 min timer

Worth Knowing Before You Cook

Steep the saffron in warm milk first.

Use a generous pinch.

Brush with egg for the shine.

Storing and Reheating

Best the day they are made. Freeze for 2 months.

Lussekatter: Your Questions Answered

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.