INGREDIENTS

INSTRUCTIONS

From: nuzzo@ben.dev.upenn.edu (Maryanne Nuzzo)
Date: 22 Dec 1995 11:43:01 -0700
Crush dry saffron to a fine powder and steep in 1 or 2 tablespoons luwarm
half and half for 10 inutes.  Sprinkle yeast into 1/4 cup lukewarm water,
add 1 tablespoon sugar, cover lightly and set aside in a warm place for 5
to 10 minutes, or until foamy. Scald remaining half and half and add 1/3
cup of sugar, salt and butter, and stir until butter melts. Cool to
lukewarm. Add to yeast mixture along with strained saffron milk (if you are
sure all saffron is dissolved, straining is unnecessary) and 1 beaten egg.
Mix well.
Gradually stir in flour until  mixture is smooth and not sticky, but still
soft and pliable.  Knead for 10 minutes, or until shiny and elastic. Place
in a lightly floured bowl, dust top of dough with flour, cover loosely and
set to rise in draft-free corner until double in bulk - about 1 1/2 hours.
Punch dough down and knead for 2 or 3 minutes. Shape into forms ("cats" are
below; sorry I can't show you the drawings in the book) - Let rise 30
minutes and bake in preheated 400 F oven for 10 minutes. Reduce heat to 350
F and bake 30 minutes more, or until golden brown.
Lussekatter - Lucia Cats:  Pinch off small bits of dough and roll into
sausage shapes 5-7 inches long.  Place these strips together in pairs,
pinching centers to join them and coiling four ends out.  Brush with egg
yolk glaze and bake. Using a little egg white, stick a raisin or currant in
the center of each coil of the hot buns.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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