Panettone!
by
33 recipes
St Lucia muffins (lussekatter)
ingredients
servings
4
Sourdough starter
100 oz
Type 1 wheat flour
450 oz
Butter
100 oz
Full fat milk
200 oz
Eggs
1 unit
White sugar
150 oz
Fresh brewer's yeast
15 oz
Saffron
to taste
Iodized salt
to taste
Raisins
1 spoon
Desserts from Norway
St Lucia muffins (lussekatter)
St Lucia muffins (lussekatter)
ready in
14 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Christmas saffron-shaped muffins decorated with two uvetes that should represent the eyes of St. Lucia.
preparation
step 1
Dissolve the yeast in low lukewarm milk, a teaspoon of sugar and a little flour, knead and let it rise by covering it. Warm up the milk, add 2 sachets of saffron
step 2
In the planetarium or in a bowl, incorporate the mother yeast, the flour, the sugar, the milk and the egg. Amalgamate until a homogeneous compound is obtained.
step 3
Let it rise in a warm, 30 minute place, covering the bowl with the film (usually I put it in the oven with the light on). Take the mixture, combine soft butter at a time and mix well.
step 4
Make the compound in a lukewarm place. You can also put it in the fridge and leave it all night covered with a film ... or better, so cold, the next day you work better.
step 5
Cut it into regular pieces you will roll as if you were a photo. (Breakfast from JO) Place the muffins on the baking tray and let it rise until they have doubled their volume.
step 6
Brush the Lussekater with the beaten yolk and garnish with the uvette. Preheat the oven at 220 ° C - 240 ° C and cook for about 15 minutes. (I cooked at 240 ° C)
