Lice cats and stuffed lice buns

Lussekats are delicious and taste lovely when they are freshly baked and lukewarm, but they are boring to bake. After I had complained through one baking tray with baking, it was suggested in the family that I should make fluff balls from the rest. I figured I'd fill the bowls with chocolate chips, to make them more exciting. I didn't think they looked that "shaggy", so I put a raisin on top of each as well. The Lussebolne became very popular with us.

150 g butter

5 dl milk

1 pk yeast

150 g sugar

1/2 ts salt

2 teaspoons cardamom

1 g safran

That. 13 Mr. Mel

Beaten egg


Melt butter, add milk and crumble the yeast into the milk mixture. Stir in sugar, salt, cardamom, saffron. Stir in flour until the dough is firm and knead it well, so it's supple and nice to work with. Let the dough rise under plastic in a warm place until it is at least double size.

Sprinkle some flour on the table and knead the dough well. Divide the dough into pieces and roll them into long finger-thick sausages. Divide into approx. 30 pieces and shape different lice cats.

Place the ready-made luss cats on a baking sheet with baking paper, and let them rise under plastic in a warm place for at least 30 minutes. Brush the fluffy cats with beaten egg and decorate with raisins. Bake at 200 degrees until they get a nice color (about 10-15 minutes). Let them cool slightly on a wire rack before serving. Lussekats taste best slightly warm and freshly baked.

You can find recipes for tasty and tempting yeast baking HERE.

Varied and exciting tips for Christmas food can be found HERE.

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