Scandinavian Saint Lucia Wreath And Buns Sahramileipa Saffrans Recipes

ST. LUCIA SAFFRON BUNS

Steps:

• Bloom the yeast: Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

SCANDINAVIAN SAINT LUCIA WREATH AND BUNS (SAHRAMILEIPA, SAFFRANS

Steps:

• In large bowl, dissolve the yeast in the warm water. Scald the milk and add the butter to it; cool until the butter is melted and the mixture is lukewarm.
• Preheat oven to 250°F Lay the saffron threads on a piece of foil and place in the oven until toasted, about 5 minutes. Pulverize the toasted saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a cup. Add 1 Tablespoon of the milk and butter mixture.
• Add the saffron mixture, milk and butter mixture, sugar, salt, raisins and eggs to the yeast. Beat until blended. Stir in half the flour and beat until smooth and satiny. Add the remaining flour gradually to make a stiff dough. Let stand for 15 minutes.
• Turn the dough out onto a lightly floured board. Knead for 10 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.
• SAINT LUCIA BRAIDED WREATH: Punch the dough down and divide into three parts. Shape each part into a ropelike stand 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. Brush with the beaten egg. Let rise for about 45 minutes or just until puffy. Preheat oven to 375°F 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 rack. 1 large wreath.
• SAINT LUCIA BUNS: Cover two baking sheets with parchment paper.
• Punch the dough down and divide it into 32 parts. Shape each part into a rope about 8 inches long. Place two ropes side by side so they are parallel and touching each other. Curl all four ends toward the center to form a square with rounded corners. Place the buns on the parchment covered baking sheets. Let rise until puffy, about 30 minutes. Brush with beaten egg. Bake at 450°F for about 10 minutes, until golden. Cool on rack. 16 buns.
• Scandinavian Feasts Beatrice Ojakangas.

ST. LUCIA BUNS

Steps:

• Place the butter and milk in a medium bowl. Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
• Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
• Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Shape as desired into buns, braids or lengths. Place on lined baking sheets, and allow to rise again for 30 to 45 minutes. Preheat the oven to 400.
• Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.