Vegan Lussekatter

1 comment

Yep, I have 4 recipes for you that I can not wait to publish, but for now one thing at a time. Lussekatt (er-, when plural), lussebulle, lussekuse, or saffranskuse julkuse are delicious saffron brioches, typical of the Christmas period, but even more typical of Saint Lucy. Lussekatter may be prepared many ways, the most common is undoubtedly the one called “julgalten”.

Ingredients:
(makes 30)
50 gr of fresh yeast for cakes
175 gr of margarine
5 cups of vegan milk (soy, oats, rice …)
1 / 2 teaspoon salt
5 gr  of saffron
1 kg of flour
Ingredients for the garnish:
raisin
vegan milk or margarine

Method:
Start melting the margarine (I put it in the microwave for a minute), pour it in a large bowl and add vegan milk. Now, get the fresh yeast and chop it in the warm liquid (this will help to dilute it) and mix thoroughly, to be 100% sure it has dissolved in the liquid. Now, add saffron (it’ll colour the flour more easily if pour it into the liquid) and then slowly add all the flour. Knead until the dough becomes homogeneous, and let it rest like a pizza on a shelf for an hour, wrapped with a towel sprinkled with sifted flour. Once the hour has passed, get the dough and work it a bit, pick a small piece (approximately 15 gr) at a time. If you want to give it the classic “inverted” S-shape, you have to roll it between your hands, until becomes a “sausage” 1 cm thick and at least about 15 cm long; then, I suggest you to curl the ends, which you’ll bend outward, one to the left, one to the rigt –  then place a raisin in the middle of the curl (be careful to press it, or it will be “shot out” while baking). If you want to have a look at more shapes, go here. Before baking them at 200°C for ten minutes, it is advisable to brush them with a little milk or margarine, to taste (this will help the browning in the oven).

Chef: Eroenegativo from VeganBlog

  1. monsoon 18 December 2011 at 07:59

    Not sure how to pronounce it, but sounds so yummy! I wonder how saffron goes with sweet things… I’m pretty curious, I have to say 🙂



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