12 December 2011

God Jul.

Since tomorrow is December 13, we are preparing for St. Lucia Day and making saffron buns. 
The candles, white dress and red sash are laid out and ready so Lucia and I can make 
the procession to wake everyone up before the sun tomorrow morning.
Saffron buns are quite delicious and festive, so even if you aren't Swedish, you should find an excuse to make them this week. 

St. Lucia Saffron Buns.
(6 buns)

1/3 c milk
1/4 c butter
1/4 c lukewarm water
1 pkg dry yeast
1/4 c sugar
1 egg
1/2 tsp salt
1/4 tsp saffron
2 3/4 c flour
1 Tbsp cooking oil
1 egg
1 Tbsp water
24 raisins

Warm the milk in small saucepan over low heat. Cut butter into small pieces. Add the butter to the warm milk and stir, then turn off heat.

Measure water into a large mixing bowl. Sprinkle yeast over the water. Stir well. Set aside bowl for 5 minutes.

Add warm milk and butter to the yeast. Stir in sugar, 1 egg, salt, and saffron. Then add 1 1/2 c of the flour and stir until smooth.

Add enough remaining flour to shape the dough into a ball. Save some flour for kneading. Put the dough on a floured surface and knead the dough.

After 5 to 10 minutes of kneading (it should spring back when poked), cover the dough with a towel and let it rest while you wash and dry the bowl.

Spread cooking oil in large bowl and roll the dough ball in it until it is well coated. Cover with a towel and let it rise for about 45 minutes. It should double in size.

Punch down the dough and divide into six pieces. Make two ropes out of each piece. Cross one over the other and coil the ends. Shape 5 more buns in the same way.

Place buns 2 inches apart on a greased cookie sheet. Cover with towel and let rise for another 30-45 minutes until they double in size. Preheat oven to 350.

Mix egg with water to create a wash. Brush over the buns and decorate with raisins.

Bake buns for 15-20 minutes or until golden. 

Serve with apple juice or tea and a hard boiled egg. 

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