Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 ml milk
- 1 g saffron
- 50 g baker's yeast
- 150 g sugar
- 125 g butter or margarine
- 700 g all-purpose flour
- 1 egg
- salt
- raisins
Directions
Melt butter or margarine in a pan and add the milk and the saffron.
Warm the mixture to 37°C (100°F).
Use a thermometer; the correct temperature is important!
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°C (72-75°F).
Mix into a smooth dough.
Cover the dough with a piece of cloth and let it rise for 30 minutes.
Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
Let the buns rest for a few minutes, covered by a piece of cloth.
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.
Press a few raisins into the dough.
Cover the "Lucia cats" with a piece of cloth and let them rise for 40 minutes.
Whip the egg together with a few grains of salt, and paint the "Lucia cats" with the mixture.
Bake them for 5-10 minutes in the oven at 250°C (475°F) until golden brownish yellow.
Category:Swedish Desserts
Category:Saffron Recipes