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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter or margarine in a pan and add the milk and the saffron. | 2. Warm the mixture to 37 oC (100 oF). | 3. Use a thermometer; the correct temperature is important! | 4. Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF). | 5. Mix into a smooth dough. | 6. Cover the dough with a piece of cloth and let it rise for 30 minutes. | 7. Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. | 8. Let the buns rest for a few minutes, covered by a piece of cloth. | 9. Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet. | 10. Press a few raisins into the dough. | 11. Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes. | 12. Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture. | 13. Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	300			44652.0	3498.96	2305.8	2393.64
saffron	1			2.17	0.4576	0.08	0.040999999999999995
baker yeast	50			1488.3484	256.5629	119.0679	26.932
sugar	150			120897.0	30239.4	0.0	0.0
butter	125			10687.5	491.0625	333.9375	900.0
purpose flour	700	g		623.0	0.0	138.6	3.5
egg	1			71.5	0.36	6.28	4.755
salt				-	-	-	-
raisin				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.