Lucia bread IIII
Bread, buns & biscuitsServings: 25 pcs
Ingredients for Lucia bread IIII
Raisins for garnish | ||
Together the beaten egg for brushing | ||
1 | Eggs | |
1 | tbsp | Boiling water |
1 | tsp | Saffron threads |
1 | tsp | Sugar |
2.5 | dl | Milk |
25 | g | Yeast |
500 | g | Wheat flour |
75 | g | Butter |
Instructions for Lucia bread IIII
To prepare the Lucia bread IIII recipe, please follow these instructions:
Melt the butter over low heat. Mix the milk in and stir the yeast into the mixture when it is lukewarm. Let the saffron draw with 1 teaspoon. Sugar in the boiling water for 2 hours. Get it in the milk mixture. Add eggs and sugar and whip easily. Bring the flour and knead until the dough becomes smooth (the more the flour is, the better the dough, therefore rain with kneading in about 15-20 minutes). Let the dough rise for 1/2 hour. Turn the dough down and knead again for approx. 15min. Divide it into several pieces and roll it to your fingertips sausages. The sausages can be shaped and twisted into small decorative figures and decorated with raisins. Let the loaves adhere to the plate for approx. 20 min.
Brush with coiled egg and baking bread at 250 degrees for approx. 15 min.
tips:
Lucia bread is eaten in Sweden on the 13th of December with a glance. This tradition is due to Skt. Lucia brought the Christian food when they were persecuted in Italy in ancient times.
If you are not very fond of raisins, these can be omitted and replaced with cranberries or candied almonds.
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