Lussekatter

Ingredients for 24 servings:

• 50 g butter / margarine
• 150 ml milk, lukewarm
• 25 g yeast
• 300 g flour
• 50 g sugar
• 1 egg(s)
• 1 pinch of saffron
• 1 egg yolk
• Raisins

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix the butter or margarine with the lukewarm milk, dissolve the yeast in it, and knead it with the flour, sugar, egg, saffron, and salt until a smooth dough forms. Let it double in size. Divide the dough into 24 pieces and form “Lussekatter” (upside-down “s” shapes, two crossed at a time. Twist the ends and place a raisin on top of each). Let rise on a greased baking sheet for 15 minutes. Brush with beaten egg yolk and decorate with currants/raisins. Bake at 250°C for about 15 minutes. According to Swedish tradition, these Lussekatter are distributed to schools and kindergartens by Saint Lucia.