Description
In Sweden there is a wonderful tradition to celebrate the approach of Christmas. Every Sunday of December is called advent and is celebrated with the lighting of candles. Initially dedicated to the day of St. Lucia, lussekatt bake almost all of December and are considered Christmas cakes. It is soft, sweet buns with a delicate saffron flavor.
Ingredients
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Butter
175 г
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Milk
500 мл
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Yeast
50 г
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Salt
0,5 ч. л.
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Sugar
1 стак.
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Saffron
1 г
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Chicken egg
2 шт
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Raisins
0,75 стак.
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Flour
1,5 л
Cooking
Melt the butter, add milk and heat to 37°C. pour the warm liquid in capacity for kneading the dough and dissolve yeast in it.
Pour the remaining milk with butter, add salt, sugar, saffron and egg.
Knead the dough, gradually adding just enough flour to keep it from sticking to the hands and behind the walls of the cookware. Sprinkle with flour, cover with a towel and leave to rise in a warm, draft-free place for 30 minutes.
Then poraskinut the dough for another few minutes, lay out on floured work surface, knead and smooth to form lucchetti. To do this, tear off small pieces of dough, roll them into long thin sausages and twist the ends in the form of an inverted letter S. In the middle of each twisted ring put raisins. Total should have 30 rolls. The workpiece is spread on a baking sheet, covered with baking paper, cover with a towel and leave for 30 minutes to rise. The rolls should increase almost twice.
Coming up bread, brush with beaten egg and bake in the middle of the oven for 5 - 10 minutes at a temperature of 225 - 250 °C. If you decide to bake from this dough to something bigger, then bake the product in the lower part of the oven for 15 - 20 minutes at a temperature of 200 - 225 °C.
Finished cakes leave to rest under a towel.
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