Lussekatter Recipe

• 2 1/8 cups Milk
• ½ cup Butter
• 3 (0.6 oz) cakes compressed fresh Yeast
• 8 oz Quark/ Sour Cream
• 2 (0.5 gram) packets Saffron (powdered)
• 2/3 cup Sugar
• ½ tsp Salt
• 7½ cups All-Purpose Flour
• 1 cup Raisins (optional)
• 1 Egg (beaten)

• Combine milk and butter in a small saucepan on medium heat.
• Stir until the butter had melted and the temperature reaches to 100 °F (38 °C).
• Place yeast in a bowl and crumble it.
• Pour in the warm milk and stir to dissolve yeast.
• Add quark, saffron, sugar, salt and 7 cups of flour to the yeast mixture. Mix well to form shiny and silky dough.
• Add more flour the mixture, if required.
• Cover the dough and allow it to rise for 40 minutes.
• Take 2 or 3 baking sheets and cover each one with a sheet of parchment paper.
• Turn the dough to a floured surface and divide it into 35 pieces.
• Roll each piece into a rope about 5 to 6 inches long.
• Keeping the rope flat on the surface, roll each end towards the center, in opposite directions, to form a curled S-shape.
• Repeat with the other pieces.
• Place the buns on the baking sheets and garnish with raisins.
• Preheat oven to 425 °F (220 °C).
• Cover the buns with a towel and let them rise for 30 minutes.
• Brush each bun with beaten egg and bake for 5 to 10 minutes, till they are puffed and golden.