Sankta Lucia Bread

Name: Sankta Lucia Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 loaf
Ingredients: 1/2 teaspoon saffron strand; 1 teaspoon sugar; 1 teaspoon cardamom seed; 1 cup milk, lukewarm; 125 g butter; 2 cups flour, bread; 1/2 cup sugar; 2 teaspoons yeast, dry; 1/2 teaspoon salt; 1/4 cup currants; 1 egg, lightly beaten

Submitted by Coasty

"A Swedish tradition is to make this sweet bread to celebrate Saint Lucia on 13 December. You do need to use real saffron not the artifical powder. Also try and find cardomom in their pods as it will have a strong flavour. As with all bread making the amount of flour will vary depending on weather conditions. Preparation time does not include proving time."

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Ready In:: 55mins
Ingredients:: 11
Yields:: 1 loaf

ingredients

¹⁄₂ teaspoon saffron strand
1 teaspoon sugar
1 teaspoon cardamom seed
1 cup milk, lukewarm
125 g butter
2 cups flour, bread
¹⁄₂ cup sugar
2 teaspoons yeast, dry
¹⁄₂ teaspoon salt
¹⁄₄ cup currants
1 egg, lightly beaten

directions

Sift flour, add the sugar, salt, cardomom and dry yeast. Set aside.
Grind the sugar and saffron threads in a mortar and pestle.
Heat the milk and butter together and cool to lukewarm. Add the saffron/sugar mix to this.
Add about 1 1/2 cups of flour to the milk mix and beat for 3-4 minutes.
Sprinkle 1/4 cup on workbench, pour out the batter and then sprinkle the remaining flour ontop. Leave sit for 5 minutes.
Knead in the flour and keep kneading until you have a smooth dough - about 7-10 minutes.
Lightly oil and bowl and place dough in, covering with cling wrap. Let prove in a warm spot until doubled.
Turn out and knead in the currants. Divide the dough into 3 portions and roll into sausage shapes.
Lay the 3 lengths of dough along side and brush the 3 ends with egg and stick together. Plat as you would for a braid.
Finish the ends by brushing with a small amoun of egg, stick together and tuck under.
Place on greased baking sheet and prove again until almost doubled in size.
Heat oven to 190°C.
Brush dough with egg wash and bake for 35 minutes.

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RECIPE SUBMITTED BY

Coasty

Australia

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making

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