Lussekatter or Lucicats

Ingredients for 1 servings:

• 1 kg flour
• 500 ml milk
• 175 g butter
• 1 pack of fresh yeast
• 200 g sugar
• 0.2 g saffron, alternatively 1/2 tsp turmeric
• 150 g raisins, can also be omitted
• 1 handful of raisins, for decoration
• 1 egg(s), for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 48 minutes

from Sweden, for 30 pieces

Gently heat the milk in a saucepan and melt the butter. Then add the yeast and stir to dissolve. Combine the flour, sugar, and ground saffron in a mixing bowl, mix, and make a well in the center. Pour the warmed milk, butter, and yeast mixture into the well and dust lightly with flour. Let it rise for 20-30 minutes. Add an egg and the raisins, knead everything into a dough, and cover. Let it rise in a warm place for about 1.5 hours. Knead the yeast dough again, roll it into 15-20 cm long strands with a diameter of about 8 mm, and shape it into a twisted “S” shape. The individual pastries will then be approximately 7-8 cm long and 3-4 cm wide. Press a raisin into each curl. Beat the second egg and brush it over the Lussekatter. Bake in a preheated oven at 225°C (fan oven) for about 8 minutes. To prevent the kittens from drying out, remove them from the baking sheet immediately after baking and let them cool under a cloth.