{"id":22069,"date":"2019-12-13T06:06:00","date_gmt":"2019-12-13T04:06:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=22069"},"modified":"2021-12-13T07:20:06","modified_gmt":"2021-12-13T06:20:06","slug":"lussekatter-2","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/12\/lussekatter-2\/","title":{"rendered":"Lussekatter"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2010\/12\/lussekatter\/\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Lussekatter (2)[3]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/12\/Lussekatter-23.jpg\" alt=\"Lussekatter (2)[3]\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>It\u2019s 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.\u00a0 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!<\/p>\n<p>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.<\/p>\n<p><!--more--><\/p>\n<h1><u>Lussekatter<\/u><\/h1>\n<p>yields 12 Lussekatter <a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/12\/Lussekatter3.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border: 0px;\" title=\"Lussekatter[3]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/12\/Lussekatter3_thumb.jpg\" alt=\"Lussekatter[3]\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<p>Biga<\/p>\n<ul>\n<li>160g flour Type 550<\/li>\n<li>80g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Saffron paste<\/p>\n<ul>\n<li>0,5g Saffron<\/li>\n<li>1g cardamom<\/li>\n<li>5g sugar<\/li>\n<li>50g cream (boiling)<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>340g\u00a0 flourType 550<\/li>\n<li>100g Quark<\/li>\n<li>90g cream<\/li>\n<li>50g water<\/li>\n<li>15g Egg yolk<\/li>\n<li>8g fresh yeast<\/li>\n<li>5g Salt<\/li>\n<li>75g\u00a0 sugar<\/li>\n<li>50g Butter<\/li>\n<\/ul>\n<p>Decoration<\/p>\n<ul>\n<li>Raisins<\/li>\n<li>egg for glazing<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Mix the ingredients of the biga and ferment in the fridge for at least 16 hours.<\/p>\n<p>For the Saffron paste grind cardamom, sugar and saffron finely in a mortar and mix with boiling cream. Let cool to room temperature.<\/p>\n<p>Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/gluten-entwicklung-und-fenstertest\/\">full gluten development<\/a>.<\/p>\n<p>Let rise for 2 hours .<\/p>\n<p>Divide the dough into 80g Portions and preshape (like for <a href=\"https:\/\/www.hefe-und-mehr.de\/2015\/08\/backen-fr-anfnger-xix-baguette-mit-pte-fermente\/\">Baguettes<\/a>). Roll into 45cm long strands. Curl both ends up to the middle forming a \u201cS\u201d. Place a raisin each in the center of the spiral.<\/p>\n<p>Proof for 90 min.<\/p>\n<p>After proofing brush with egg and . Bake at 220\u00b0C for about 12-15 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s 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.\u00a0 And I had a recipe draft ready already three years [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9,2],"tags":[74,200,430,273,334,392],"class_list":["post-22069","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","category-besondere-gelegenheiten","tag-biga","tag-kardamon","tag-cream","tag-nur-mit-hefe","tag-safran","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=22069"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22069\/revisions"}],"predecessor-version":[{"id":22072,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/22069\/revisions\/22072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/22066"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=22069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=22069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=22069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}