An even better - baked mouth melting soft Lucia-buns!

Lucia day 13. December to feast on the golden yellow Lucia-balls Lucia buns are baked traditionally, the h-letter shape. Home chefs

Lussekatter, namely Lucia-buns belong to the Lucian traditionally, lucia's day. Lucia-meatballs seasoned with saffron-and the rotated s-shape. The usual bun by way of derogation from the bun dough is also added to milk curd. On top of the buns are getting a raisin decorations.

Try the recipe service home cook recipes.

Lucia-buns

50 g yeast

5 dl milk

250 g of milk curd.

0,5 g of saffron, one bag

1.5 cups white syrup or sugar

0.5 tsp salt

no. 17 dl wheat flour

100 g of butter

lubrication of the eggs

on top of raisins

1. Take all the ingredients out and let warm to room temperature.

2. Growing yeast in a bowl. Heat the milk and curd at room temperature. Pour the yeast on top and stir.

3. Add the saffron, syrup, salt and about 15 cups of flour.

4. Add the butter in small batches. Knead until the dough is shiny and supple and comes off the bowl edges well. Add flour when needed.

5. Let rise under a towel for about 40 minutes.

6. Knead quickly the dough to size and bake about 35 to 40 buns.

7. Put on a baking sheet and decorate with raisins. Let rise again for about 30 minutes.

8. Preheat the oven to 225 degrees. Grease the buns with egg.

9. Bake the little buns in the oven medium level for about 5-8 minutes and bigger no. 10-15 minutes.

Recipe: a home cook