Lussekatter recipe

[m_nivalis]

Today is St Lucia's Day in Sweden, and a traditional day to eat lussekatter. Well, you eat them any day in December and Christmastime, really. Technically, Christmastime in Sweden ends on the 13th of January, 20 days after Christmas Eve. In some parts, such as Småland, Christmas lasts all the way until Candlemas, in the beginning of February, so

Comments

[_illumina_]

Thank you for this, I may have to try it! (if I can afford the bloody saffron that is!)

What's the story behind the S shape??

[m_nivalis]

You can find cheap-ish saffron in Asian shops. Well, if £3/gram can be defined as "cheap"...

No idea what's behind the S. But there are several different traditional shapes you can make lussekatter as. It's just that the S is the most common one.
Or you could just be very untraditional.

[_illumina_]

Oh I like the untraditional ones! I might have to think of something pagan to shape them as...

Hmm. Wikipedia has interesting info - you lot don't put cinnamon or nutmeg in, and apparently we crazy fools do. I may have to try a batch of each...

Ah well, that's what the Christmas hols are for, making a mess of the kitchen... right?

[_illumina_]

I'm making a batch as I type (some in the oven, and some rising - I only have one baking tray here!). Cheapest saffron I could find was £4.49/gram, from Spain.

[_illumina_]

Oh, and I'm using currants. The raisins just looked too bloody huge!