Lussekatter with quark
KronJäst- about 35
- 30 min
- 2 hours
Delicious Lussekatter with quark, which makes the buns moister.
2.8/5
603 VotesHere's how:
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1
Heat the milk to about 25 °C.
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2
Crumble the yeast into a bowl, add the warmed milk, and stir until the yeast has dissolved.
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3
Add salt, granulated sugar, quark, saffron, butter, and flour. Knead the dough slowly in a mixer for 5 minutes, then at medium speed for 3 minutes. Let it rise for about 30 minutes.
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4
Place the dough on a floured surface and shape it into 35 lussekatter, pressing a raisin into each one. Then place the lussekatter on a baking sheet.
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5
Place the baking sheets in a turned-off oven with only the light on and let them rise for about 30 minutes, or let them rise at room temperature, covered with a kitchen towel, for 45 minutes.
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6
Preheat the oven to 225 °C.
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7
Bake in the middle of the oven for 5–7 minutes.
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8
Brush with beaten egg.
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
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 1 g (2 packets) saffron
- 500 g (5 dl) milk
- 1020 g (about 17 dl) all-purpose flour
- 100 g butter, at room temperature
- 250 g (2.5 dl) quark
- 150 g (1.7 dl) granulated sugar
- 3 g (0.5 tsp) salt
Brushing
- 1 egg, beaten
Garnish
- raisin
The recipe comes from
kronjast.se
