Get Into the Christmas Mood and Make Traditional Swedish Lussekatter.

It’s finally December and the countdown to Christmas has begun!. You try to get everything ready in time and as you know, it can often become a bit stressful. We usually start early to avoid just this, we take our time with things, and really try to spend as much time together as a family as possible. One thing that both brings us together and makes us relax for a bit is making a few of the traditional Christmas treats like lussekatter, gingerbread cookies, toffee and chocolate truffles. So we started out with lussekatter this weekend, me and my little helper. Enjoy!.

Mix it up!.

A good baker should taste everything, right!?.

It's supposed to rest for about 30 minutes. It's the longest half hour ever...

Let's make some lussekatter out of this!.

Decorate with raisins...

...and brush them with whipped egg for colour.

Done; let's have a taste!.

Lussekatter, the Swedish way:

You will need this: • 50 g yeast • 100 g butter • 5 dl milk •250 g Kesella • 0.5–1 g of saffron • 1 1/2 dl sugar • 1/2 teaspoon of salt • 17 dl flour • a few boxes of raisins • 1 egg

This is how you do it: • Crumble the yeast into a bowl. • Melt the butter in a saucepan, add the milk and heat to max 37 degrees celsius. • Pour the mix over the yeast. • Add the Kesellla, saffron, sugar, salt and most of the flour. • Knead the dough until smooth. • Let rise, covered for about 30 minutes under a cloth. • When it's ready, put the dough on a floured countertop. • Divide it into 35 pieces and make the dough into the famous s-shape. • Place them on trays with baking paper and garnish with raisins. Let them rise one more time for about 30 minutes. • Preheat the oven to 225 degrees celsius. • Before whipping them in the oven, brush them with one beaten egg. • Bake in middle of oven for 5–8 minutes. • Let them cool on a rack before you dig in.