PREORDER YOUR PASTRIES HERE

Lussekatter

Ingredients

Pre-dough

  • 350 g strong wheat flour
  • 12 g caster sugar
  • 300 g milk
  • 32 g fresh yeast / 7 g of dried instant yeast
  • 1 g of saffran
  1. Measure out the milk and put the saffron and leave to soak as long as you can preferably overnight.
  2. Dissolve the yeast in cold milk.
  3. Weigh out into a mixer bowl or a simple bowl: Strong wheat flour, Caster sugar. Pour the milk mixture over and mix for 5 minutes.
  4. Leave the dough in a plastic box with a lid for 45 minutes to mature.

Dough

  • 650 g of the Pre-Dough
  • 250 g strong wheat flour
  • 85 g caster sugar
  • 10 g fine sea salt
  • 1 egg
  • 125 g butter at room temperature

  • 150 g raisins for garnishing
  • 1 egg
  1. Soak the raisins in hot water or alcohol like rum for 30 minutes. Drain.
  2. Put the pre-dough into mixing bowl.
  3. Add Flour, Sugar, Salt and Egg. Knead it for 5 minutes.
  4. Add butter in small chunks little by little. Mix on high speed for 10 minutes.
  5. Leave the dough to rest for 30 minutes.
  6. Divided the dough. Shape it. Put it on a buttered baking tray. Brush with egg and stick raisins. Let the buns rise for 45 minutes.
  7. Pre - heat the oven to 250 C degrees.
  8. Brush the buns with egg wash.
  9. Bake the buns for 8 - 10 minutes.

Shaping suggestion: roll out a rectangle and brush with butter and lay out raisins. Fold in 3 like cinnamon buns, cut in strips and tie up like cinnamon buns.