Swedish ScorpaFrom lillyann 8 years ago
- 1 package active dry yeast shopping list
- 1/4 cup warm water (105 to 115 degrees) shopping list
- 3/4 cup milk shopping list
- 1/2 cup (1 stick ) butter, melted shopping list
- 1 teaspoon saffron threads (a good pinch or two) shopping list
- 1/2 to 3/4 teaspoon ground cardamom ( optional) shopping list
- 1/2 cup sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup currants shopping list
- 2 eggs, warmed shopping list
- 4 to 4 1/2 cups flour shopping list
- 1 large egg, beaten shopping list
- sugar sprinkles, optional shopping list
- 1 cup raisins (optional) shopping list
- ** This authentic recipe is from Beatrice Ojakangas's "Scandinavian Feasts" (University of Minnesota Press) shopping list
- http://www.beatrice-ojakangas.com/ shopping list
- St. Lucia's Day ( my birthday, Dec. 13th) is a world wide tradition for swedes as well as this Saint Lucia Wreath recipe is a standard among the Swedish culture. shopping list
How to make it
- (similar to Biscotti)
- To make the dough: In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar. Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.
- Pulverize the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish. Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.
- Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast. Using an electric blender on medium speed, beat until blended. Add 2 cups flour and beat on medium speed for 2 minutes. Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough. Let dough rest for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead for 8 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- To make a braided wreath: Punch the dough down and divide into 3 parts. With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand. Shape the braid into a circle and place on a greased or parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.
- Transfer to the baking sheet. Brush with the beaten egg. Sprinkle with sugar sprinkles if using. Let rise for about 45 minutes or just until puffy.
- Preheat oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry.
- Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.
- Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.