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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