Swedish Lussebullar

Ingredients for 1 servings:

• 50 g yeast
• 100 g butter
• 500 ml milk
• 250 g quark (low-fat quark)
• 1 g saffron
• 150 ml sugar
• ½ tsp salt
• 1,700 ml flour
• Raisins
• 1 egg yolk
• some milk
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

enough for approx. 35 pieces

Crumble the yeast into a bowl. Melt the butter in a saucepan. Add the milk and heat until lukewarm, then pour it over the yeast. Stir until the yeast is completely dissolved. Add the quark, saffron, sugar, salt, and most of the flour to the bowl. Stir everything until a smooth dough forms (add more flour if needed). Then let it rise for about 40 minutes. Knead the dough again on a floured surface. Form the dough into balls about 4 cm in diameter, then roll them into rolls 1 cm thick and 15 cm long. Then shape the Lussebullar (bow-shaped). Garnish with a raisin and place on a greased baking sheet. Let it rise for about 30 minutes more. Preheat the oven to 225°C. Whisk the egg yolk and milk together and brush the Lussebullar with the mixture. Place in the oven and bake for about 5-8 minutes (larger figures should bake for about 10-15 minutes at 200°C). Since the recipe comes directly from Sweden, where sugar and flour, for example, are measured in liter measures, I simply adapted it for the German recipe! These are pastries traditionally eaten on St. Lucia’s Day (December 13th).