You are here

Lucia Bread

Diet.Chef's picture
  Dry yeast 1 Tablespoon (1 Package)
  Milk 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Saffron 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 4 Tablespoon
  Flour 1⁄2 Cup (8 tbs) (For Kneading)
  Egg yolk 1 (For Glazing)
  Dried currants 8 , garnish

Dissolve yeast in 2 tablespoons lukewarm milk.
Mix with sugar, flour, egg, and 2 tablespoons milk to make dough.
Cover; place in warm spot to rise 15 minutes.
Put saffron into bowl with 4 tablespoons milk.
Add salt.
Melt but do not heat butter.
Pour over saffron mixture.
Add mixture to risen dough.
Knead thoroughly until dough does not stick to bowl.
Cover; place in warm spot to rest 30 minutes.
If necessary or desired, knead and let rise again.
On floured board roll out dough to 1/2 inch thick.
Shape into rolls about 8 inches long.
These can be worked into shapes of spirals, pretzels, or crosses.
Place on greased baking sheet.
Glaze with beaten egg yolk; dot with currants.
Bake at 425°F about 15 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1090 Calories from Fat 553

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 36.1 g180.7%

Trans Fat 0 g

Cholesterol 536.9 mg179%

Sodium 1110.4 mg46.3%

Total Carbohydrates 112 g37.3%

Dietary Fiber 4.9 g19.7%

Sugars 56.6 g

Protein 25 g50.6%

Vitamin A 41.8% Vitamin C 3.4%

Calcium 21.1% Iron 39.2%

*Based on a 2000 Calorie diet

Lucia Bread Recipe