Swedish Lucia Buns
Traditionally, the youngest woman or girl of the household offers these buns
to guests, in honor of the Queen of Light Festival at the outset of the Christmas
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115 degrees F)
- 2/3 cup lukewarm milk (scalded, then cooled)
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 to 1 gram saffron
- 5 to 5 1/2 cups all-purpose flour
- 1/2 cup raisins
- Butter or margarine, softened
- 1 egg, slightly beaten
- 1 tablespoon water
- 2 tablespoons granulated sugar
- Dissolve yeast in warm water in large bowl.
- Stir in milk, 1/2 cup sugar, 1/2 cup butter, 2 eggs, the cardamom, salt, saffron
and 3 cups of the flour. Beat until smooth.
- Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead until smooth and elastic,
about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until
double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.
- Punch dough down; divide into 4 equal parts. Cut each part into 6 equal pieces.
Shape each piece into a smooth rope, 10 to 12 inches long. Shape each rope into
an S; curve both ends into a coil.
- Place a raisin in center of each coil.
- Place on greased cookie sheets.
- Brush tops lightly with butter; let rise until double, 35 to 45 minutes.
- Heat oven to 350 degrees F.
- Mix 1 egg and 1 tablespoon water; brush buns lightly with egg mixture.
- Sprinkle with 2 tablespoons sugar.
- Bake until golden brown, 15 to 20 minutes.
Makes 24 buns