![\"Lussekatter\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/12\/Lussekatter.jpg\" "\\"Lussekatter\\"")
I fall in love with Lussekatter \u2013 Lucia cats \u2013 already last year. This little buns are from Sweden and are a traditional treat on 13. December. Last year I had no time to bake them but this year I made the little saffron buns punctual for Saint Lucia\u2019s Day.<\/p>\n
Looking for an recipe in the Internet I realize that there are to groups of recipes: one using kesella \u2013 a kind of curd, the other one being a normal yeast dough. Adding curd to the buns helps to make them softer. But I decided to use no curd but to add some water roux to the dough which adds more moisture to the dough and makes it soft, too. Then I reduce the amount of yeast found in most recipes, and let the dough rest overnight in the fridge. The cold dough is much easier to handle at the next morning.<\/p>\n
The lussekatter are a beautiful treat for the breakfast table during christmas time, with a beautiful yellow crumb and the gentle taste of saffron.<\/p>\n
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Water roux<\/strong><\/p>\n Dough<\/strong><\/p>\n Topping<\/strong><\/p>\n For the water roux whisk water and flour untill lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n Grind the saffron with some sugar in a mortar, then add hot milk to the sugar-saffron mixture. Let the milk cool down to 30\u00b0C then dissolve the yeast in milk. Knead all ingredients for the dough for 5 min at slow speed . Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min. At last add the butter all at once and knead until the butter is completely incooperated.<\/p>\n Ferment for one hour, then place in the fridge over night.<\/p>\n The next morning: Divide the dough into 40g pieces. Roll each piece to a strand of 30 cm, let the strand relax for 10 min, then roll both ends to the middle forming a \u201cS\u201d.<\/p>\n Proof for 1 hour, then glace with some cream and press a raisin in each spiral.<\/p>\n Bake at 250\u00b0C for about 12 min.<\/p>\n\n
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