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Swedish Lucia Buns

Global.Potpourri's picture
Ingredients
  Active dry yeast 2 Tablespoon (2 Package)
  Warm water 1⁄2 Cup (8 tbs) (105 To 115°)
  Lukewarm milk 2⁄3 Cup (10.67 tbs), scalded, then cooled
  Sugar 1⁄2 Cup (8 tbs)
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  Eggs 2
  Ground cardamom 1 Teaspoon
  Salt 1 Teaspoon
  Grated orange peel 1 Teaspoon
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Margarine/Butter 1 Tablespoon, softened
  Egg 1 , slightly beaten
  Water 1 Tablespoon
  Sugar 2 Tablespoon
Directions

Dissolve yeast in warm water in large bowl.
Stir in milk, 1/2 cup sugar, 1/2 cup margarine, 2 eggs, the cardamom, salt, orange peel and 3 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide into 4 equal parts.
Cut each part into 6 equal pieces.
Shape each piece into a smooth rope, 10 to 12 inches long.
Shape each rope into an S; curve both ends into a coil.
Place a raisin in center of each coil.
Place on greased cookie sheets.
Brush tops lightly with margarine; let rise until double, 35 to 45 minutes.
Heat oven to 350°.
Mix 1 egg and 1 tablespoon water; brush buns lightly with egg mixture.
Sprinkle with 2 tablespoons sugar.
Bake until golden brown, 15 to 20 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas

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