Ingredients:
2 packages dry yeast
2 cups milk
3/4-1 1/2 cup butter or 3/4-1 1/2 cup margarine
1/2 cup sugar
1 teaspoon salt
1 eggs
4 -5 cups flour
1 -2 g saffron
raisins ( decorations)
Directions:
The ingredients are the same as for cinnamon rolls, follow the same directions.
Add the saffron to the liquid and mix.
Add the egg as the dough is kneaded.
Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long.
Roll up both ends in opposite circles until they meet about midway.
Place a raisin into the center of each circle.
This is called a”lussekatt”.
Let the”lussekatt”‘s rise about 30-40 min in a nondrafty environment.
Baste with whipped egg and bake in 420-440FF (200-225 C), or until golden.
Servings: 8
Time preparation: 40 min.
Time total: 47 min.