Recipe

Scandinavian Saint Lucia Wreath And Buns (sahramileipa, Saffrans Recipe

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Ingredients

1/2 c sugar .
1/2 c sliced raisins .
1 beaten egg .
1/2 c butter .
1 tsp saffron threads .
1 tbsp active dry yeast (1 pkg.) .
3 1/2-4 c all-purpose flour .
2 eggs .
1/4 c warm water (105 F to 115 F) .
1/4 tsp salt .
3/4 c milk

Directions

Step #1 In large bowl, dissolve the yeast in the warm water.
Step #2 Scald the milk & add the butter to it; cool until the butter is melted & the mixture is lukewarm.
Step #3 Preheat oven to 250°F Lay the saffron threads on a piece of foil wrap & place this in the oven until toasted, about 5 mins.
Step #4 Pulverize the toasted saffron with 1 tsp of the sugar, using a mortar & pestle or with the back of a spoon in a c.
Step #5 Add 1 Tablespoon of the milk & butter mixture.
Step #6 Add the saffron mixture, salt, milk & butter mixture, sugar, raisins & eggs to the yeast.
Step #7 Beat until mixed.
Step #8 Stir in half the flour & beat until smooth & satiny.
Step #9 Add the remaining flour slowly to make a stiff dough.
Step #10 Let stand for 15 mins.
Step #11 Turn the dough out onto a lightly floured board.
Step #12 Knead for 10 mins or until the dough is smooth & satiny.
Step #13 Place the dough in a clean, lightly oiled bowl.
Step #14 Turn the dough over to lightly oil the top.
Step #15 Cover up & let rise in a warm place until doubled in size, about 1 hr.
Step #16 SAINT LUCIA BRAIDED WREATH: Punch the dough down & divide into three parts.
Step #17 Shape each part into a ropelike stand about 36 inches long.
Step #18 Braid the strands by aligning them vertically & alternately crossing each outer strand over the center strand.
Step #19 Shape the braid into a circle & place on a greased or parchment covered baking sheet.
Step #20 Pinch the ends together where they meet to seal the strands & to conceal the beginning & end of the braid.
Step #21 Brush with the beaten egg.
Step #22 Let rise for about 45 mins or just until puffy.
Step #23 Preheat oven to 375°F Bake for 20 to 25 mins, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean & dry.
Step #24 Cool on a rack.
Step #25 1 large wreath.
Step #26 SAINT LUCIA BUNS: Cover up two baking sheets with parchment paper.
Step #27 Punch the dough down & divide it into 32 parts.
Step #28 Shape each part into a rope about 8 inches long.
Step #29 Place two ropes side by side so they are parallel & touching each other.
Step #30 Curl all four ends toward the center to form a square with rounded corners.
Step #31 Place the buns on the parchment covered baking sheets.
Step #32 Let rise until puffy, about 30 mins.
Step #33 Brush with beaten egg.
Step #34 Bake at 450°F for about 10 mins, until golden.
Step #35 Cool on rack.
Step #36 16 buns.
Step #37 Scandinavian Feasts Beatrice Ojakangas.
Enjoy the Scandinavian Saint Lucia Wreath & Buns (Sahramileipa, Saffrans recipe

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