TASTES JUST LIKE CHRISTMAS!

SOFT, SWEET AND ABSOLUTELY GLUTENFREE. Lussekatter is another staple of the Swedish Christmas season, and we've made this first version of a recipe that makes great gluten-free lussekatter. We're writing "first" because we'll see if we can improve on it even more, making them just a little smoother to look at. But don't worry - they're truly great lussekatter and you'll love them already now.

With our Buns & Brioche mix, these gluten-free lussekatter will proof to double their size and give

As our mix already contains ricemilk-powder and aquafaba, you only need to add water (and butter) - no need for milk or egg.

Also - this recipe is for lussekatter - i.e. without any buttery filling. That's why we have butter in the dough. We don't recommend using this recipe if you want to make "cinnamon-style rolls or knots" with an additional butter-filling - then you should use our normal cinnamon bun recipe found here. At least not if you want a  soft, fluffy crumb. (But if you enjoy a heavier type of bun - go ahead and use this recipe. The more butter, the merrier).

This recipe is based on using a 400 gram bag of our Buns & Brioche

• 400 g Buns & Brioche  mix
• 325 g water (lukewarm)
• 90 g sugar
• 1 tsp sirup (light)
• 2 tsps vanilla sugar
• 60 g butter (diced and room temperature)
• 35 g fresh yeast (red for sweet doughs) 
• 6 g salt
• 0,5 g of saffron
• Raisins (if you like that in the dough). To make them extra moist in the buns, you can place them in a bowl of water for about 20 minutes before you put them in the dough. Other untraditional bakers might add chopped darker chocolate (or even chopped pistacchios and white chocolate).

Add sugar & yeast to the water in your baking bowl. Dissolve both and then add the vanilla sugar and saffron.

Mix in the flour mix - first half the mix, and once this turns smoother, add in the other half. Then add the salt.

Continue to add in the butter a bit at the time. Work the dough for another 5 minutes. Add any raisins or other inclusions. Once done, cover the bowl and let it rest for 10-15 minutes.

Turn on the oven at 195 degrees Celcius (convection / varmluftsugn).

To roll / make the lussekatte, we roll it out on a surface finely floured/sprinkled with tapioca flour (starch). Very very little. The dough is a little bit sticky - try to not use too much flour, as you want the lussekatter to be as moist as possible.

Place the dough on the surface and roll around to cover the ball. Divide it into 8 pieces (for bigger lussekatter) or 10 pieces (for smaller). With your hands, roll the each piece of the dough into a thinner log about 25 cm long. Then turn/roll each end backwards and halfway into a slightly more elaborated "S" shape like in the image below. 

Place the shaped lussekatter on a baking tray with baking paper, and cover them with a damp cloth. Leave to proof for 45-60 minutes until they've double in size.

Gently brush eggwash over them (one egg + 1-2 tbsps water + a pinch of salt) and bake for 22-25 minutes in the oven until golden brown. 

If you baked thicker "rolls", they may need up to 30 minutes in the oven. You can check inner temperatur with a thermometer which should be at 99 degrees C.

Add 1 tsp of sugar to the remaining egg wash, whisk to dissolve the sugar, and brush the buns IMMEDIATELY once they get out of the oven. That way they get a really nice shine (plus it keeps them extra moist).

 Enjoy

PS - you might think that these go a bit dry the day after. Don't worry. Just microwave them for 10 secs (800-900W) or 20 sec (600W) and you would think they were freshly baked.