On the julbord, the Swedish Christmas buffet, there are different kinds of herring, as many varieties of salmon, or even the traditional julskinka, Christmas ham. But, when it’s time for a snack, the lussekatt is a must. “At 3 p.m. on Christmas Day, all Swedes find themselves in front of little festive Disney films, tasting the famous saffron brioche accompanied by a glögg”, the equivalent of mulled wine, tells us Anna, Franco- Swedish and chef on demand at the Swedish church in Paris, her parish since she was a child.
According to legend, the lussekatt, or “little cat’s brioche”, would keep Lucifer away thanks to its sparkling light, that is to say its yellow color of saffron. Some even think it comes straight from the Viking era.
Each region has its own specialty
And there was light. For centuries, every household has been cooking lussekatter at festive times. The recipe is far from complicated: flour, milk, butter, eggs, sugar… and a little saffron. “We shape the dough in the shape of small ”s”, or crowns, each region has its own speciality”, adds Anna. Then some raisins, “for decoration”. His little secret touch: fromage blanc, “for smoothness”. Result, a small airy brioche with a slight spicy taste.
20 minutes takes you, in the video above, to discover this specialty which will no longer remain in the shadow of the cinnamon roll.