Luciakat-Lucikatte

Ingredients for Luciakat-Lucikatte

Instructions for Luciakat-Lucikatte

To prepare the Luciakat-Lucikatte recipe, please follow these instructions:

Crumble the yeast in a bowl. Melt the butter. Mix milk into the butter and warm the mixture until it is lukewarm (37 ° c). Pour a little of the butter milk in the bowl and dissolve the yeast in this. Crush the Saffron in the mortar, possibly together with a sukkerbit. Add safranene in the rest of the butter milk. Add the rest of the butter milk in gærblandingen together with sugar, sammepisket eggs and cardamom. Start then mixing in most of the flour in to a smooth dough. Let dough raise uncovered for about 40 minutes.

Put the dough on the table along with the rest of the flour and knead the dough supple. The form "Lussekatter" in odd shapes and put them on baking sheet with wax paper. Let them after raising well (see tips).

Jack raisins in dough balls for decoration and swabs to finish the buns with the beaten egg. Behind the "Lussekattene" at the Middle Groove in the oven at 200 degrees C for 10-15 minutes.

Tips:
A neat trick is to raise yeast dough over a water bath. Cook a large pot with water and put the baking plate with buns over saucepan. The steam makes the dough balls elevates nice already disks approximately 15 minutes.

"Lussekatter" is fine to freeze, so that you can make in advance and URf.eks. thaw lunch on 13. December.