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Thomas B-H’s Kitty Buns/Lussekatter, modified from GGR’s recipe

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Serves 25-30 buns | Prep Time 1 hour | Cook Time 5-10 min

Why I Love This Recipe

This recipe is my Great Grandma Ruby’s own recipe for kitty buns, and it is a great recipe! They are very cardamom-y, and very easy to make. They are a great winter treat with a mug of tea, coffee or hot cocoa. This recipe also has plenty of examples of physical change. CHEMISTRY INFORMATION: One example of a physical change in this recipe is the melting of the butter, because it is still butter, but in a different form. Another example of a physical change is kneading the dough, because it isn’t becoming or producing a new substance, it’s just getting pressed down and stretched out. Along with physical changes in this recipe, there are chemical changes evident in the recipe, as the golden-browning of the kitty buns and the rising of the dough both show that a new substance is being produced.

Submitted by: "Thomas B-H"

Ingredients You'll Need

300 ml milk (Homogeneous mixture)
1 g cardamom (Heterogeneous mixture)
50 g baker's yeast (Homogeneous mixture)
150 g sugar (Pure substance- C12H22O11)
125 g butter or 125 g margarine (Homogeneous mixture)
700 g all-purpose flour (Homogeneous mixture)
1 egg (Heterogeneous mixture)
salt (Pure substance- NaCl)
raisins (Heterogeneous mixture)
cinnamon red hot candies (Homogeneous mixture)
white baker’s sugar (homogeneous mixture)


Melt butter or margarine in a pan and add the milk and the cardamom.

Warm the mixture to 37 oC (100 oF).

Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).

Mix into a smooth dough.

Cover the dough with a piece of cloth and let it rise for 30 minutes (It is ideal to put bowl near fireplace or drier to keep it warm)

Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.

Let the buns rest for a few minutes, covered by a piece of cloth.

Form each bun into a string, 15-20 cm long, then knot ends to form a cat’s face with ears

Press a few raisins into the dough for eyes and using a cinnamon red hot candy for the nose

Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.

Whip the egg together and paint the"Lucia cats" with the mixture. Sprinkle with baker’s sugar

Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.

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