Gluten-Free Lussekatter
Maria Blohm - 8
- 50 min
- 12 hours 50 minutes
Freshly baked lussekatter for Advent tea time shouldn’t be reserved only for those who can eat gluten and eggs. These gluten- and egg-free Lussekatter are delicious and a great alternative even for those who don’t have celiac disease. The dough can rest while you do other things; then you shape the Lussekatter quickly and bake them just before it’s time for coffee. But don’t brush them with egg if you want to serve them to someone with an egg allergy.
4/5
1 VoteHere's how:
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1
Measure out the milk into a bowl and stir in the yeast. Then measure out all the other ingredients except the psyllium husk and mix by hand with a whisk, or with an electric mixer, until the batter is smooth. Add the psyllium husk while whisking and beat the batter for 3 minutes. At this stage, the batter should be fairly loose.
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2
Cover the bowl with plastic wrap and let it rise at room temperature for 10–12 hours.
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3
Preheat the oven to 250 °C (convection 230 °C).
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4
Turn the dough out onto a work surface lightly dusted with rice flour. Divide the dough into 8 pieces weighing 100 g each. Shape them into lussekatter, and place them on a baking sheet lined with parchment paper.
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5
If you like, brush the saffron buns with egg and press raisins into them.
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6
Bake the lussekatter in the middle of the oven for about 8–10 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 15 g (about 1/3 packet) KronJäst for Sweet Doughs, fresh
- 200 g (2 dl) milk, cold
- 100 g (about 1 dl) aquafaba, the liquid from a can of chickpeas
- 50 g butter, at room temperature
- 0.5 g (1 packet) saffron
- 75 g (0.9 dl) granulated sugar
- 25 g (1.2 tbsp) light syrup
- 3 g (0.5 tsp) salt
- 5 g (1 tsp) vanilla sugar
- 75 g (about 1.4 dl) cornstarch
- 150 g (about 1.9 dl) potato flour
- 150 g (about 2.5 dl) rice flour + extra for rolling out the dough
- 50 g (about 1 dl) teff flour
- 10 g (1 tbsp) psyllium husk
Brushing
- optional: 1 egg, beaten
Garnish
- optional: raisins
The recipe comes from
kronjast.se
