Swedish Lucia Buns
|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|
|Ground cardamom||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|
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.