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Lussekatter

Page history last edited by PBworks 13 years, 4 months ago
Lussekatter (St Lucia Buns)
 
2 pkgs. active dry yeast                                    1 tsp. salt
1/2 c. warm water (105-115)                              1/2 tsp. powdered saffron
2/3 c. lukewarm milk                                        5 to 5-1/2 c. flour, divided
      (scalded, then cooled)                                1/2 c. raisins
1/2 c. sugar                                                     margarine, softened
1/2 c. margarine, softened                                1 egg, slightly beaten
2 eggs                                                            1 Tbs. water
1/2 tsp. ground cardamom                                2 Tbs. sugar
 
Dissolve yeast in warm water.  Stir in milk, 1/2 c. sugar, 1/2 c. margarine, 2 eggs, cardamom, salt, saffron and 3 c. flour.  Beat until smooth.  Stir in enough of remaining flour to make dough easy to handle.
 
Turn dough onto lightly floured surface; knead until smooth.  Place in greased bowl, cover and let rise until doubled.  Punch down dough; divide into 24 parts.  Shape each piece into an S-shaped rope; curve both ends into a coil.  Place a raisin in the center of each coil.  Place rolls on greased cookie sheet.  Brush tops lightly with margarine; let rise until doubled.  Mix 1 egg & 1 Tbs. water; brush buns lightly.  Sprinkle with 2 Tbs. sugar.  Bake @ 350 for 15-20 minutes. Makes 24 buns. (Can omit cardamom when using saffron.)

 

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