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Holly Jollydays

Written on December 12, 2010 by mimecine

How is it going? Are you in the Holiday Spirit?
We have been busy in the workshop over at KIOSK. A few weeks ago our roommates moved out and our space has doubled in size. It was strange but we have gone a bit mad filling it and have created something of a Christmas bonanza / bazaar and a forest with bird sound. We have always loved the Bamboo and Wooden Toys from Japan so we have a whole bunch, Yuki’s Amazing Christmas Shop is bigger than ever, we have no idea how she does it, the Swedish Polkagris are back for their annual visit as are The Culp’s Holiday Lollipops and Noa’s Calendar. Cara has created some Xmas Birdies for your tree and those “What the heck to give oh why not KIOSK Gift Kits” are ready to roll. As we all need a reminder at this time of year, please take the time to enjoy! One last thing, tomorrow is Saint Lucia’s Day (they used to think it was the winter solstice probably due to the Julian calendar and just some common confusion) and in Scandinavia they wear candles on their head and make a bun called Lussekatt – Marco’s mother’s recipe below – they are everyones favorite, you can bet what I am going to be doing late tonight! By the way they don’t wear the candles and make the buns at the same time.
Swedish Glögg and Baked Goods on December 15th from 3 – 7pm. So please stop by! My sister and I are baking.
This is a coupon for 15% off at KIOSK

until December 25 2010.

Here’s the practical information… once again until December 25th we are offering free shipping on online orders over $100 and above is a 15% off coupon for people who come into the shop. You can find us at 95 Spring Street every day until the 25th of December from 11 – 8pm. Yep, that’s right, we are open on Sundays now although not forever and since are around late we decided to be officially open an extra hour. Hope to see you soon and Happy Holidays!
Ingegerd’s Lussekatter:
1 stick unsalted butter
2 cups milk
2 packets of active dry yeast
a good pinch of saffron
1 cup of quark
1/2 – 3/4 cup sugar
1/2 tsp salt
6 – 6.5 cups plain white flour
1 egg whisked for glazing
Raisins for topping
How to make Lussekatter:
• Melt the butter in the pan. Pour in the milk and heat to lukewarm
• Put the yeast into a large baking bowl. Pour in the lukewarm milk and mix.
• Crush the saffron and a small amount of sugar together using a pestle and mortar. Add this, the quark, the rest of the sugar and salt to the bowl and mix.
• Add most of the flour and work the dough well until it no longer sticks to the sides of the bowl, stop adding flour when the dough is not longer wet and sticky
• Cover the bowl with a towel to let the mixture rise for 30-40 minutes (don’t leave it too long, as it will dry out).
• Sprinkle some flour on your baking surface and on your hands. Knead the dough lightly. When it’s no longer sticky, it’s ready to be separated and formed into Lussekatts which looks like a “S”.
Of the dough, roll strings about an inch diameter. Cut some 6-7″ long and twist the ends to a really ornate “S” (but where the ends of the “S” are really inside itself. You know, romantic “S” sorta). You’ll find yourself with two little “navels” where a raisin seems like a perfect fit. It is!
• Place on a baking tray, cover with a tea towel and allow to rise for 15 mins.
• Beat the egg and glaze the top of each lussekatt with a brush.
• Bake in the oven at 480 degrees F for about 8 minutes.
Eaten best a little warm still, and when no one looks, spread just a little bit of salted butter on it for some extra goodness.


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