LUSSEKATTER OR SAINT LUCIA’S CATS SWEDISH SWEETS
A typical Swedish sweet, lussekatter are bite-sized pieces of leavened dough with saffron inside and a rolled shape like kittens’ tails.
It is a predominantly sweet dough, but having little sugar inside, they can easily be served with a savory filling, here in the family they were very popular.
For two years I thought of making them for Saint Lucia’s time but I always forgot: not this year! I remembered in time and here I am writing the recipe.
Let’s see how I made them, I used sourdough but of course, I’ll also write the version with active dry yeast.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Saint Lucia, Fall, Winter
Ingredients
- 3.5 cups Manitoba Flour
- 7/8 cup milk
- 1 packet saffron
- 2 oz butter
- 2 tsp salt
- 2 tbsp honey
- 1 tsp active dry yeast (12 fresh yeast)
- almonds
- egg (or milk to brush)
- 1/4 cup sugar
- 90 liquid sourdough
- 3.5 cups Manitoba Flour
Tools
- Stand Mixer
Steps
For those using sourdough, refresh it the night before and once it reaches one and a half times its size, put it straight in the fridge. In the morning, take it out and let it acclimate for an hour before adding it to our doughs. Note: The described times are for dry yeast, with sourdough, they are longer.
For those using dry yeast, subtract 50 g of water from the TOTAL described and then follow the instructions on the package.
In the stand mixer’s bowl (or with the electric whisk, dough hook) pour the water and yeast, dissolve it, then add the flour, oil, and egg, always mix with the hook. Set aside the salt.
Once the dough is well incorporated, let it rest for half an hour.
At this point, add the salt and knead for a few more minutes.
Rest again for 30 minutes.Take the dough and place it on a previously oiled work surface: pour it in the center and start stretching the edges as if it were a veil.
Add the cinnamon powder on top (the amount depends on you) and close.
EXAMPLE OF LAMINATION IN PHOTO.
I’m used to making them in my doughs because it makes them softer, but if you don’t have time, you can skip this step.
If you decide to make them, you can find everything here -> BOWL FOLDS EXPLAINED EASILY
Let it rest until it doubles; if using sourdough, let it rest for an hour and then in the fridge overnight and the next day take it out and let it acclimate for a couple of hours.Once deflated, roll out a rectangle with the rolling pin and cut strips about 1.2 inches (3 cm) wide, do this: start from the bottom to roll upwards each strip, once halfway, turn the pastry and roll from the top until you reach the center.
At this point, place them on a baking sheet to rise for a couple of hours.
Once risen, brush with an egg yolk, whole egg / milk at your choice.
Finish with almonds in the two circles that have formed.
Preheat the oven to 392°F (200°C) with steam (just place a saucepan with water on the bottom or spray some water on the walls)
Once at temperature, bake for about 15/18 minutes. The time greatly depends on your home oven.
Once baked, I always recommend letting them rest with a clean cloth on top for about ten minutes, so that the steam will make them very soft.
The LUSSEKATTER OR SAINT LUCIA’S CATS SWEDISH SWEETS are ready!!
