The Susanne

The offi­cial cakes of St. Lucy’s Day, these are expens­ive but so deli­cious they are def­in­itely worth it! This recipe is from the Nor­weigan food guru of olden times, Ingrid Espelid Hovig and yields about 30 Lussekatter.

175 g mar­gar­ine or butter
5  dL milk
50 g yeast
1/2 tsp salt
2 dL sugar
1 g saf­fron, finely ground
1 egg (plus 1 more for egg wash)
1 1/2 dL rais­ins (plus more for dec­or­at­ing)
1 1/2 L plain flour

Melt the margarine/butter, add the milk and heat to 37 C (40 C if using dried yeast). Mix the yeast with a little milk in a large mixing bowl, then add the rest of the milk, salt, sugar, saf­fron, egg and raisins.

Then add the flour until the dough is nice to work with and lets go of the mixing bowl.

Sprinkle with flour, cover with a cloth and set to raise for 30 minutes.

Knead the dough for a few minutes, until nice and springy.

Shape into ‘Lussekatter’ (inver­ted ‘S’ shapes) and place on lined cookie sheets to raise again, until doubled in size, about 30 minutes. Brush with egg wash.

Bake the Lussekat­ter in the middle of the oven at 225 C for 5 to 10 minutes. Let cool or eat imme­di­ately. Mmmmm!

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