“Come along inside… We’ll see if tea and buns can make the world a better place.”

[elspethsheir]

Welcome! It's not snowing outside, but neither is it raining, and it's crisp and cold out there, which makes it a perfect time for a tea party. (Although any time is Tea Time, really.)

Comments

[moreteadk]

Since it's Saint Lucia day, I'll offer up something appropriate it. It's a big tradition in Sweden, somewhat less so in Denmark, but one that is definitely well known here as well. These aren't actually my recipes, I'm not that much of a baker, so I've lifted them and the pictures from various websites, which also saves me the bother of having to translate them. Much more about Saint Lucia's day here

(I just saw that someone beat me to this, but I'm including it anyway)
Saint Lucia's braided bread


Dough
1 1/2 cups milk
2 1/4-ounce packages active dry yeast
1/4 cup plus 1 tablespoon sugar
6 tablespoons butter, cut into pieces
2 large eggs
1/4 cup orange juice
1 tablespoon finely grated orange rind
1 teaspoon salt
5 1/2 to 6 1/2 cups all-purpose flour

Glaze and Garnish
2 1/2 cups confectioners sugar
2 1/2 to 3 1/2 tablespoons orange juice
1/3 cup dried cranberries (or raisins)
Candles (optional)

1. Warm the milk in a small saucepan, then pour 1/2 cup of it into a large bowl.

2. Add the yeast and 1 tablespoon of the sugar and let it set for 5 minutes. Meanwhile, melt the butter in the remaining milk.

3. Add the butter and milk mixture to the yeast mixture. Whisk in the eggs, juice, 1/4 cup of sugar, orange rind, and salt.

4. Stir in the flour, 1 cup at a time, until the dough can be gathered into a ball. Knead the dough on a floured surface for 10 minutes, adding more flour until the dough is smooth and elastic and does not stick to your hands.

5. Transfer the dough to an oiled bowl, turning it once to coat it. Loosely cover the bowl with plastic wrap and let it rise until doubled in size, about 11/2 hours.

6. Punch down the dough and divide it into 3 equal parts. Roll each part into a 30-inch rope and braid the ropes together.

7. Transfer the braid to a greased baking sheet, pinch together the ends to form a circle, and let it rise until it has again doubled in size, about 45 minutes.

8. Heat the oven to 375_. Bake the bread for 25 minutes or until golden brown, then let it cool on a wire rack for about 30 minutes.

9. For the glaze, stir together the confectioners# sugar and orange juice in a medium bowl until smooth.

10. Drizzle the glaze mix over the bread, then garnish with the cranberries. Finally, add candles, if you'd like. Serves 12.

SAFFRON BUNS - St. Lucia Bread


2 pkg. active yeast
1/2 c. lukewarm water
2/3 c. lukewarm milk (scalded, then cooled)
1/2 c. sugar
1/2 c. soft butter
2 eggs
2 tsp. ground cardamom
1 tsp. salt
1/2 tsp. turmeric (substitute for saffron)
5-5 1/2 c. flour
Soft butter
1 slightly beaten egg
1 tbsp. water
2 tbsp. sugar

Dissolve yeast in warm water. Stir in milk, 1/2 cup sugar, 1/2 cup butter, 2 eggs, cardamom, salt, turmeric and 3 cups of flour. Beat until smooth. Stir in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth. Place in a greased bowl, cover and let rise until doubled. Punch down dough.

Divide into 24 parts. Shape each piece into an S-shape rope; curve both ends into a coil. May place raisin in center of each coil. Place rolls on cookie sheet. Brush top with butter; let rise until doubled. Mix egg with 1 tablespoon water and brush buns lightly. Sprinkle with 2 tablespoons sugar. Bake at 350 degrees for 15-20 minutes

[elspethsheir]

Ooooo - these look so delicious. I'm intrigued by the saffron buns - I may try these in the coming weeks!