this is one of the Swedish traditional Christmas cookies, the other one is Pepparkakor - Swedish ginger cookies.
nowdays you can find them all around the year, but when I was a child and lived in Sweden..we couldn't wait for Christmas to arrive to eat until we were fed. :))
Lussekattor - Swedish Saffron Buns
1 pack of saffron
1/2 tsp of salt
200g of butter
4dl of milk
1 dl low fat yoghurt
1 1/2dl sugar
10gr of fresh yeast
1kg of flour
1 egg to brush
melt the butter, together with the milk, yoghurt and the sugar.
put the yeast in the warm liquid and whisk while melting..
let cool, then add the saffron, the eggs, the flour and the pinch of salt.
work the dough until it is smooth and elastic.
let rise covered with a cloth
over the night in a cool place.
the next day,
leave in room temperature for one hour.
put the dough on the table,
cut pieces and the make rolls you curl up from both ends,
reaching the middle.
put the buns on a baking tray covered with baking paper,
brush with the egg and put a raisin in each "curl"
let rise for an other hour.
bake in preheated oven:
180° C -356°F for 8-10min
(or also 15-20 if you make them bigger)
I'm sending this to Susan from Food blogga, for her 3rd Eat Christmas Cookies event.
the round up!