It’s been a long time, since I published my first Lussekatter recipe. Back then I learned that in Sweden you can find two different types of recipes: one with quark, and one without. The variant with quark was on my to do list ever since.  And I had a recipe draft ready already three years ago. But an ugly flu stopped me baking back than and two Saint Lucia Days passed without me baking Lussekatter. But this year, finally, I managed it!

The Lussekatter with Quark are delicious. A hint of cardamom rounds the flavour but stays in the background while saffron is the main flavour component. Like my favourite Zopf-Recipe I replace part of the butter with cream, so the dough or the formed rolls can rise in the fridge, too.

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