#24 Winter Day with Christmas Homemaking | Slow Living in Sweden

Today we continue our slow Christmas Homemaking by starting up my Christmas baking with a Scandinavian classic pastry, the bright yellow Lussekatt that is a must for a true christmas-fika. You can also come along when I tinker with my advent candlesticks that will be beautiful for Advent. To get ready for tonights Glögg-mys (mulled wine cozy), when we taste this year's mulled wine, we take a trip to buy some ingredients for a mulled wine evening. Join us by the fireplace and enjoy some of our favourite christmas snacks like the small cheeses, chopped chives and salty sticks that resemble fir trees. Hello everyone and a warm welcome to our silent vlog. We hope you will enjoy today’s video, please like & subscribe and leave a comment down below. To see which subtitles are available, click the CC button on the video. Our Christmas playlist on Spotify is here: https://open.spotify.com/playlist/4Vc... Feel welcome to visit our blog magazine: https://home2tiny.se/ Instagram:   / home2tiny   Music: https://www.epidemicsound.com/ #christmashomemaking #christmaspreparations #mulledwine 00:00 Intro 00:31 Planning our day 02:24 Starting up my Christmas baking with Lussekatter 05:30 Tinker with my advent candlesticks 07:57 Finishing the Lussekatter 09:45 A trip to town to shop some mulled wine and cheese 13:00 Getting ready for Glögg-mys, mulled wine evening Recipe for Swedish Lussekatter: Ingredients for 30 buns 50 g fresh yeast 175 g butter or margarine 2 bags of saffron at 1/2 g 2 dl sugar 5 dl milk 1/2 tsp salt about 1 1/2 l wheat flour For brushing and garnishing: egg raisin DO LIKE THIS: Crumble the yeast into the dough bowl. Melt the shortening. Pound the saffron with some of the sugar in a mortar. Stir the saffron into the melted shortening. Add the milk and make sure the temperature is below 37°C. Stir the yeast into a little of the liquid. Add the rest of the liquid, sugar and salt. Mix in almost all the wheat flour and work the dough for about 5 minutes in a machine or 10 minutes by hand. Sprinkle some flour over the dough. Let it rise under a baking sheet for 30-45 minutes. Turn the dough out onto a floured work surface. Knead if necessary. in the rest of the flour. Bake fluffy cats or buns. Place the loaves on trays with baking paper. Leave to rise under a baking sheet for 30-45 minutes. Set the oven to 200°C. Brushing and Garnishing: Brush with beaten egg and press in raisins. Bake the buns in the middle of the oven for 8-10 minutes. Let the buns cool on a wire rack under a baking sheet.