Swedish plant “lussekatter” with creamy saffron date filling

- In collaboration with Electrolux -

My best recipe on a Swedish classic! I’ve always loved this not-too-sweet-saffron-infused-soft-and-raisin-packed-bun and was very thrilled to take these ones out of the oven after years of trying different recipes and methods. I also tried to use sourdough instead of yeast and it worked out perfectly, just needs a bit more (like 24 hours) time to rise. So the classic bun normally hasn’t got any filling - however I find that they get even (!) better with a creamy, sweet and saffrony filling so that’s what you find right here!

If you have time blend the saffron with 1 Tbsp maple syrup at least 1 day before for an even more intense saffron flavour!

This Christmas I’ve partnered up with Swedish brand Electrolux to share a few of my favourite holiday baked goods, but also a creamy pumpkin soup with salad topping and a frothy carrot smoothie with tahini! And to inspire you to prepp your kitchen with the must-have-appliances which will help you get even more creative in the kitchen and cook even more yummy food - easy as 1 - 2 -3 . As Electrolux since their beginning have been creating products that make home life a little bit easier and a whole lot better, aims to create a better future PLUS works a lot on sustainable eating (and to inspire people to eat more plant based) it felt like a p-e-r-f-e-c-t match to team up.

You’ll see more of Electrolux and myself together throughout 2020 and I cannot wait to share it with you. Until then - let’s bake some Lussekatter buns! And Ps. For this recipe I’ve used their Kitchen Assistant, making lussekatter have never been easier! Cannot wait to bake my first sourdough using it, but that’s another blog post. Now - LUSSEKATTER!

Swedish plant “lussekatter” with creamy saffron date filling

Makes about 14  buns

Ingredients

25 grams fresh yeast 

75 grams cold pressed neutral coconut oil, melted (or any other neutral oil)

2 1/2 dl oat mylk, or any plant mylk you like

3/4 dl coconut sugar

1/2 tsp salt

8 dl white spelt flour, about 450 grams

1/2 grams ground saffron

Saffron date filling

150 grams fresh dates, pitted

30 grams cold pressed neutral coconut oil, melted (or any other neutral oil)

1/2 grams ground saffron

1 pinch mineral salt

For brushing

Maple syrup

How to

Soak the dates in boiled hot water, set aside.

Sprinkle the yeast in your kitchen assistant baking tin. Heat oat mylk, coconut oil, saffron, sugar and salt in a pot until 37°C. Pour the saffron-infused mylk over the yeast and start your machine to dissolve.

Add half of the flour and on low speed start to knead the dough. Add more flour, and keep kneading to incorporate the flour after each addition. Add flour until the dough is little sticky when touching it, but does not completely stick to your hands.

Add a lid or a kitchen towel on top of the baking tin and set the dough aside in a warm place for 1 1/2 hours, until the dough has doubled in size.

Mix together the ingredients for the filling until smooth.

Put the dough on your countertop. Fold it a few times then roll out until you get a big rectangle. Spread out the filling on the dough and fold from one side (on the length) to the other, so you get a double dough with a sticky inside. Cut about 14 “strips” on the width. Form each strip to the classic lussekatt S-shape by curling each side until you get a tight S. Put on a baking tray and cover with a kitchen towel and let rise for another 20 minutes.

Pre heat the oven to 225°C. Brush the lussekatter buns with maple syrup. Then bake them in the middle of the oven for about 8-10 minutes, until the buns are golden brown. Let cool on a cooling wrack with a towel on top.

Enjoy when freshly baked, or freeze to thaw when serving.

Morning drinks; Hot cashew chocolate and Turmeric oat latte

Morning drinks; Hot chocolate and Turmeric oat latte

Mix your own warming drinks in no time at all! Start by making your own golden paste, it will most likely be a staple in your home ever after. I use it for everything from porridge and lattes to hummus and soups.

If you don’t have time - or nerves - to soak your cashews for the hot chocolate you can just use any plant mylk you like! Same thing with the turmeric latte, use your fave plant mylk, or try different ones or variation!

Hot cashew chocolate

Serves 2

Ingredients

1 dl natural cashews

5 dl water for soaking

1 fresh dates, pitted

3 Tbsp cacao powder

5 dl water

1 pinch of flakey salt

Optional add in:s for extra flavour

fresh ginger, chili powder, orange zest

How to

Soak the cashew for 1-4 hours. Rinse. Mix with the rest of the ingredients, and the new water, until smooth and creamy. Heat in a pot, let simmer for a minute. Add your add in:s if using any. Pour the chocolate in to two cups, powder with cacao. Serve hot!

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Golden turmeric latte

Serves 2

Ingredients

5 dl oat mylk

1 fresh date, pitted (optional, for a sweeter taste)

2-4 tsp golden paste - see instructions below *

* Golden paste

2 Tbsp ground turmeric

2 Tbsp ground cinnamon

2 Tbsp ground ginger

1 Tbsp ground cardamom

1 tsp vanilla powder

1/2 tsp ground cloves

1/2 tsp ground black pepper

1/2 tsp mineral salt

7 Tbsp water

Topping

Whipped coconut cream

ground cinnamon

ground turmeric

How to

Mix spices for the golden paste. Add water and mix until a paste. Store in the fridge.

Heat your oat mylk in a pot, add the golden paste and let simmer for a minute. Add the date and mix for a sweeter taste. Pour in to two cups and top with coconut cream and spices.

Photo by Fanny Rådvik for my second cookbook The new green protein

Tahini oat cookies with carrot

These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!

Tahini oat cookies with carrot

Makes 12

Ingredients

4 dl rolled oats

1/2 tsp baking powder

1 Tbsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp pure vanilla powder

14 fresh dates, pitted 

1 dl light tahini

2 Tbsp oat mylk or water

1 medium carrot

1 pinch flakey salt

How to

Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.

Recipe was first published in The Gothenburg-Post/Två dagar