gluten-free lussekatter

These gluten-free lussekatter are baked with a nutritious mix of da Carla's durramjöl and teff flour, which together provide fibre and important minerals like magnesium, iron and phosphorus. The result is moist and flavourful lussekatter – a perfect alternative for anyone who wants to enjoy a Christmas classic with a bit of extra nutrition, completely free from gluten.

ingredients

• 25 g yeast for sweet doughs
• 2 dl milk
• 75 g butter
• 0,5 g (1 sachet) saffron
• 10 g (1 msk) powdered psyllium
• 1/4 tsk salt
• 35 g (1/4 dl) light syrup or sugar-free substitute
• 45 g (1/2 dl) caster sugar or sugar-free substitute
• 1 egg
• 1,5 dl (90 g) da Carla durramjöl
• 1,5 dl (90 g) da Carla light teff flour
• 1,5 dl (90 g) rice flour
• About 30 raisins (optional) for garnish
• egg or milk for brushing

Method

• Grind the saffron together with 0.5 tsk sugar. If you're using raisins, soak them in water for about 20 minutes to make them plumper.
• Melt the butter and add the saffron sugar and milk. Heat to 37 °C.
• Crumble the yeast into a bowl and whisk it out with a little of the dough liquid. Add the rest of the dough liquid along with the psyllium and let it swell for 10 minutes.
• Add the syrup, sugar, salt, egg and the three types of flour. Work the dough thoroughly in a food processor or with an electric whisk with dough hooks for at least 5 minutes.
• Leave the dough to rise under a tea towel for about 40 minutes.
• Sprinkle a little rice flour on a work surface if the dough is sticky, but use as little flour as possible to get moist lussekatter. Divide the dough into 15 pieces. Roll out each piece into a thin length, about 20–30 cm long, and shape into lussekatter by curling the ends in opposite directions.
• Place the lussekatter on trays lined with baking paper. Leave to rise under a tea towel for about 40 minutes.
• If you're using raisins, press one into each end of the lussekatter. Bake in the middle of the oven at 225 °C for 8–10 minutes until they have a lovely colour.
• Brush with beaten egg (for shiny buns) or milk (for matte buns) straight after baking.
• Let the lussekatter cool on a wire rack under a tea towel to keep them moist.