Find recipes from the World's Cookbook - Wocobook www.wocobook.com
print favorite

Lucia bread IIII

Bread, buns & biscuits
Cook time: 0 min.
Servings: 25 pcs

Ingredients for Lucia bread IIII

Raisins for garnish
Together the beaten egg for brushing
1Eggs
1tbspBoiling water
1tspSaffron threads
1tspSugar
2.5dlMilk
25gYeast
500gWheat flour
75gButter

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.