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Lussekatter or Lucia Buns Recipe

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This recipe for Lussekatter or Lucia Buns is from The Karlsson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. active dry yeast, 1/2 c. warm water (105-115 degrees), 2/3 c. lukewarm milk (scalded, then cooled), 1/2 c. sugar, 1/2 c. butter or margarine, softened, 2 eggs, 1/2 tsp. ground cardamom, 1 tsp. salt, 1/2 tsp. powdered saffron, 5 to 5 1/2 c. flour, divided, 1/2 c. raisins, enough soft butter or margarine to brush bun tops, 1 egg, slightly beaten, 1 T. water, 2 T. sugar.
Directions:
Directions:
Dissolve yeast in warm water. Stir in milk, 1/2 c. sugar, 1/2 c. butter, 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 butter; let rise until doubled. Mix 1 egg and 1 T. water; brush buns lightly. Sprinkle with 2 T. sugar. Bake at 350º for 15-20 minutes. Makes 24 buns. Note: Some Swedish recipes leave out the cardamom when saffron is used. Still others substitute 1 tsp. grated orange rind when saffron is unavailable, and leave the cardamom in.
Number Of Servings:
Number Of Servings:
24

 

 

 

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