This recipe is courtesy of Jan Hedh and Peter's Yard Bakery, Edinburgh. You'll need to set the raisins to soak a few hours in advance. Saffron is best used in moderation, you might just want to use a few strands the first time you make the recipe.
Author: Edinburgh Foody
Recipe type: Bread
Cuisine: Swedish
Serves: 8
Ingredients
!Dough starter
350gr wheat flour with high protein content (e.g stone ground or spelt)
13gr castor sugar
Half a pint of tepid milk
14gr dried yeast
Second stage:
!Dough starter
250g flour
90g castor sugar
10g salt
10g ground cardamom seed
½ a lightly whisked egg (save the other half for glaze)
125 butter at room temperature
2 to 3g saffron ground mixed with a dash of white rum to bring out the flavour and colour
40 or so raisins which have been soaked in water for several hours
Instructions
Put dough starter in bowl, add the sugar, salt, saffron, cardamom and egg
Add the flour gradually while mixing
Mix at low speed for 5-6 mins
Increase speed work the dough until elastic for another 10 mins
Tip the dough onto a clean surface and leave it to raise for 3+ mins,
Making the Lussekatter
Separate the dough into pieces of 60g, roll these into long sausage shapes and leave to rise for 5 mins under cover
Make lussekatter according to picture (looks like the figure 8 normally)
Decorate with a raisin in each of the two twists (see photo)
Brush lightly with a beaten egg mixture and leave to raise for 45mins
Put oven on at 200 degrees centigrade for a fan oven
Bake until golden for approx 15 mins
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2010/12/19/spice-up-with-saffron-lussekatter/