Monday, December 24, 2007

Swedish Lucia Buns

IMG_2642, originally uploaded by Lakenvelder.

These sweet, cardamon-scented buns are a traditional served pastry in Sweden on December 13 for the begging of the Christmas Festival Many times they are made with saffron and shaped in a number of ways. I used the popular S shape in this recipe. These tend to get dry family quick so if you are not able to eat them up fairly quickly I suggest freezing them when they cool and take them out and warm them before serving.

24 buns

2 packages active dry yeast
1/2 cup warm water
2/3 cups luke warm milk (scaled, then cooled)
1/2 cup sugar
1/2 cup margarine or butter softened
2 eggs
1 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon grated orange peel
5 to 5 1/2 cups all-purpose flour
1/2 cups raisins or currents

Margarine or butter softened
1 egg, slightly beaten
1 tablespoon water
2 tablespoons sugar

dissolve yeast in warm water in large bow. Stir in milk, 1.2 sugar, 1/.2 cup margarine, 2 eggs, cardamom, slat orange peel and 3 cups flour. Beat until smooth, Sir in more flour until dough is easy to handle.

Turn dough into lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn , Cover ; set rise until double.
Punch dough down; divide into 4 equal parts. Cut each into 6 parts. Roll out into a rope 10 to 12 inches long. Shape each into a S shape.

Place a raisin in center of each curve. Place on greased pan and let rise until almost double.

Heat oven to 350 degrees F. Brush buns with egg mixture and sprinkle with sugar. Bake until golden brown about 15 to 20 minutes.

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