Lussekater, Lucy’s Cats

A great cake recipe for any occasion:

First, pound the saffron with the sugar (1) in a mortar. Heat the milk in a saucepan and let the butter melt in it.

Crumble the yeast into a suitable bowl and pour the warm butter-milk mixture over it, stirring as you go. Fold in the sugar-saffron mixture as well. Stir in some of the flour as well.

Add the salt, sugar (2) and the rest of the flour until the dough separates from the sides of the bowl. Now let the dough rest in a warm place with the lid closed for half an hour.

Then knead the dough repeatedly on a floured surface until it becomes smooth. Divide the dough in half, quarter the resulting halves and quarter or sixth the resulting quarters repeatedly.

Form finger-thick rolls from the resulting dough pieces, then roll up their ends so that an “S” with curls is formed. A raisin is then placed in the curl. If you like, you can put two of these “S” crosswise on top of each other.

Now place the pastries on a greased baking tray and let them rise for another half hour with the lid closed. Then brush them with the beaten egg and put them in the oven heated to 225 °C for 10 minutes.

Traditionally they are eaten with white almond kernels, raisins and hot spiced red wine.

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