Lussekatter (Swedish yeast pastry)

Name: Lussekatter (Swedish yeast pastry)
Yield: 1
Ingredients: 150 ml Milk; 1/2 cube (25 g) fresh yeast; 1 knife tip ground saffron; 350 g + some flour; 50 g sugar, salt; 1 egg + 1 egg yolk (size M); 50 g soft butter; 25 g Raisins; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

150 ml Milk
1/2 cube (25 g) fresh yeast
1 knife tip ground saffron
350 g + some flour
50 g sugar, salt
1 egg + 1 egg yolk (size M)
50 g soft butter
25 g Raisins
baking paper

Directions

1
Warm the milk, crumble yeast into it and dissolve it. Stir in ##saffron##. Sieve 350 g flour into a bowl and press a depression in the middle. Mix yeast milk, sugar and 1 pinch of salt in the hollow.
2
##egg## and butter in flakes to the flour. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise for about 1 hour.
3
Line two baking trays with baking paper. Knead the dough well with floured hands, form into a roll (2-3 cm Ø) and cut into approx. 24 slices of the same size. Roll into finger-thick, approx. 18 cm long strands.
4
Form each strand into an S, twisting the ends a little more. Place on the trays and leave to rise for about 15 minutes.
5
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4). Whisk egg yolk and 1 tbsp. water. Brush Lussekatter with it. Press 1 ##raisin## at each end. Bake in the oven for 9-11 minutes one after the other.
6
Let it cool down.