Lussekatter
- 2 packages Dry Yeast
- 1/2 C. Very Warm Water
- 2/3 C. Sugar
- 3/4 C. Milk
- 1/3 C. Butter
- 1/4 tsp. Salt
- 3 Eggs, divided
- 5 to 5 3/4 C. Sifted Flour
- 1/4 tsp. Powdered Saffron
- 1/3 C. + 3 tsp. Raisins
In a large bowl over “very wam” water, sprinkle yeast and 1 tsp. sugar. Stir until smooth. Allow to stand until mix bubbles (10 min.).
Heat milk, sugar, butter, and salt, then cool. Beat 2 eggs with a wire whisk. Beat cooled milk mixture into yeast until smooth. Stir in 2 cups flour then beat until smooth. Add saffron, 1/3 cup raisins, and enough of the remaining flour to make soft dough. Turn onto a lightly floured board and knead until smooth, about 5 minutes. Place in a greased bowl and turn to coat on all sides. Cover and let raise for 1 hour until doubled. Punch down and turn onto a floured surface, then invert bowl over dough and let rest 10 minutes. Divide into 4 portions. Lightly grease a cookie sheet. Divide into 8 parts and roll into 8″ ropes. Ropes: Christmas Stars, Christmas Bows, Lucia Cats, and Golden Wagons. Press a raisin on each end of curl. Brush with a beaten egg, sprinkle with sugar and almonds if desired. Bake at 350 degrees for 25 to 35 minutes, or 400 degrees for 10 to 12 minutes.
Make for Lucia Day, December 13th.