Recipe: St. Lucy Bread

A saffron bun is a rich, spiced yeast leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake. The bun is baked for special occasions and traditionally eaten during advent, especially on St. Lucy Day, coinciding the feast with the Winter Solstice. Saint Lucy Bread Buns Ingredients: • 1 cup melted butter • 1/2 tsp. saffron threads, finely crumbled (or 1 tsp. powdered saffron) • 1 cup milk • 3/4 cup sugar • 1 tsp. salt • 2 pkg. dry active yeast (4 1/2 tsp) • 6 1/2 cups all-purpose flour • 2 eggs, well-beaten, plus one egg white • raisins or currants to decorate Preparation: Crumble saffron threads into melted butter. Let sit 30 minute

Recipe: Yulekaka

YULEKAKA Ingredients: 1 envelope active dry yeast 1/4 c. warm water, 105-115 degrees 1 c. milk, scalded 1/3 c. sugar 1/4 c. butter (1/2 stick), softened 2 tsp. salt 1/2 tsp. ground cardamom 1/2 c. cool water 1 egg 1 c. mixed candied fruit 1 c. golden raisins 6 - 6 1/2 c. all-purpose flour Basic Glaze Directions: 1. Sprinkle yeast over warm water in measuring cup. Let stand until foamy, about 3 minutes. 2. Combine hot milk, sugar, butter, salt and cardamom in large bowl. Add water. Let stand until lukewarm. 3. Stir egg, mixed fruit, raisins and yeast mixture into milk mixture. Add flour, 1/2 cup at a time, until stiff dough is formed. Turn out onto lightly floured surface. Knead 5

Recipe: St. Nicholas Cookie

St. Nicholas Cookie Ingredients: 3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1/8 teaspoon baking powder 1/8 teaspoon salt 1 cup butter or 1 cup margarine 1/4 cup light brown sugar, packed 1 egg 1/2 cup blanched almond, sliced Directions: Sift flour with spices in bowl. Add baking powder and salt; set aside. In large bowl of electric mixer, at high speed, beat butter with sugar and egg until mixture is very light and fluffy. With wooden spoon, stir in half of flour mixture, then beat in rest of flour mixture and almonds, mixing with hands, if necessary. Refrigerate dough, covered, several hours. Preheat oven to 35

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