They freeze well, so keep the ones you are going to use in a day or two, and freeze the rest,, To defrost put in the oven on air at 150 degrees for some min., careful not to toast too much.
Put a tea towel over the bowl, and let rise for 30 min in a warm place, I use to have some warm water in the sink, and put the bowl in the water, the dough must doule it's own size, put a litttle flour on the worktop, and knead the doug for a while, then make a sausage and cut in two, as shown on the picture, then divide every half in 4 portions, that makes 8 portions, every portion makes 6 or 7 Lussekatter, the shapes are as you see on the photos.
Place on he baking platter covered with baking paper or silicone sheets, and set the owen on 40 degrees, let the Lussekatter raise again for 10 min. inside the oven.
Take the oven platters out and preheat the oven to 210 degrees, on air, then cover the baking plates with a teatowel each, and whisk the egg, paint the Lussekatter and put the sultana raisins in the loops.
For breakfast they don't need any accompaniment more than a coffe or a tea, but we started a little ahead and had some for tonight's dinner with a little cambozola (cheese mix of camenbert and gorgonzola) and a little raspberry jam, mummmmm.
|The house smells of saffron.|
|We`ll have a try on theese|
for dinner tonight.
And for breakfast tomorrow.....................
The Lusecatter is a X-mas ckake , but I use the recipe the whole year, only I give them a round shape, and the half of the dough I mix inn the raisins, love it, but some of my family likes it better without, so the other half goes plain.