Every time I make Lussekatter, it's always something! The first year I ever made Lussekatter, I did not grind up the saffron! So the buns were its plain white with red flecks! The next year, I killed the yeast so the dough didn't rise. This year, I had a chockablock of commercial bakers yeast, and I hope I didn't put in too much yeast! Everything went swimmingly well... Until I put the wet ingredients in my food processor! Turns out my food processor was too small for the wet ingredients... All the beautiful saffron tinted milk-butter-sugar-salt mixture started leaking out the food processor! I quickly added flour and processed, while my husband frantically wiped up the liquid, and I finally told him, "quick, let's get a bowl!", and we put everything into the bowl, and then I added more flour just to make it all into a solid ball. I put my hands in there and worked at it. I finally put it in the cool oven and covered it with a baker's towel and set the timer for 45 minutes. Then I realized that I forgot the egg! So I took out a fork and added the egg in there. Now I'm going to wait 45 minutes and see how it turned out. Meanwhile, my husband has cleaned up all the liquid, and the counter tops are tinted from the saffron... Ah well, the counter top already got burned when I put my cast iron skillet on it without a trivet! It's time for new counter tops, though. When is the biggest question, though. And how, too.
The recipe is a classic from 1973 from Allt om Mat, a Swedish food magazine. If you google Lussekatter, Allt Om Mat, 1973, I'm sure you can find the recipe there!
It's always something. It's fun to make yeast bread, but it always seem to turn into a semi disaster for me. Now I remember why I don't make yeast bread that often.
No comments:
Post a Comment