Lussekatter

Lusse Katter

· 3 packages of dry yeast or 50g of fresh yeast

· 100 g/ 7 tbls salted butter

· 5 dl/ 2.10 cups whole milk

· 250 g/ 1 cup quark (can be found at Gelson’s and some whole foods stores do not buy fat free)

· 1 to 2 g saffron

· 1 ½ dl/ 0.63 cups sugar

· ½ tsp salt

· 17 dl/ 7 cups all purpose flower

· Raisins

· 2 eggs

- Melt the butter and ad the milk heat it up to 98 F (finger warm)

- Put the yeast in a bowl and add the butter/milk fluid. Whip it so that the yeast desolve.

- Grind or chop the saffron and add it to the milk

- Add quark, sugar, salt and most of the flower

- Work the dough until it gets smooth, shiny and the dough comes of the bowl walls.

- If needed add some extra flower.

- Let the dough rise for 30 min

- The take small pieces at the time and roll them out to rolls and trvirl them in to an S

- Let them rise for 20-30 min put two raisin on each S and pensel them with whiped egg.

- Let them bake in the middle at 450 F for 5-7 min