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Swedish Lucia buns Recipe

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This recipe for Swedish Lucia buns, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Shogren
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs active dry yeast
1/4 cup warm water
1/3 c. sugar
2 tsps salt
1/2 cup butter or margarine
3/4 cup scalded milk
1 tsp ground cardamom
4 c. sifted all-purpose flour
1 large egg
raisins
1 large egg white

Directions:
Directions:
Dissolve yeast in warm water with 1 tbsp. sugar. Pour hot milk over sugar, butter an salt and cool to lukewarm. Stir in yeast, 1 egg and 2 cups of flour. Beat until batter falls from spoon in sheets. Add remaining flour and knead dough on a lightly floured board until it's creamy and satiny - about 5 minutes. Place dough in greased bowl, turning to bring greased surface to the top. Cover and let rise in a warm place until dough is double in size.
Punch down dough and shape into a ball. Cover and let rest 10 minutes.
Divide dough into 18 pieces of equal size and roll each piece into a rope 12 inches long and 1/2 inch thick. Curl ends and put 2 rolls together back to back. Stick a raisin in the center of each curl or form each rope into an S shape coiling each end. Stick a raisin in each coil.
Place buns on a greased baking sheet. Brush with beaten egg white. Cove and let rise in a warm place until double in size (about 40 minutes)
Bake in preheated oven at 37515-20 minutes.

Number Of Servings:
Number Of Servings:
12-18 buns
Preparation Time:
Preparation Time:
Several hours
Personal Notes:
Personal Notes:
There are other possible shapes but the ones above are the most traditional. To be served on Dec 13 - St Lucia's Day.
Lucia is the patron saint of eyes and light.

 

 

 

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