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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 14 December 2014 at 08:24 |
Well, thanks to my ridiculous work schedule I blew it. Yesterday was the 13th, which is Santa Lucia day. In Scandinavia this marks the official start of the Christmas season. I’d intended making saffron buns, which is a traditional way of marking the day.
I’m still alright, though. St Lucy, as she’s also known, is intimately tied to the winter Solstice. Due to changes in calendars and methods of determining the actual Solstice, this ranges from December 13 to December 21. Truth to tell, though, that's just an excuse. Any day is a good day to enjoy these rolls. Lucy of Syracuse was an early female martyr. Her story is a powerful one, and you can read the whole legend here ( http://en.wikipedia.org/wiki/Saint_Lucy). Although she died in the third century, it wasn’t until about the sixth century that her sufferings included eye-gouging as part of the story. That’s why most paintings of her include a bowl with two eyes (supposedly her’s) floating in them. In Sweden, Lusse Brod is baked in celebration of St Lucy’s Day. Known in English as saffron buns, these buns are twisted into a traditional double S pattern, thus representing St Lucy’s eyes. There are several variations on the Lusse Brod theme. This one is adapted from Ingram and Shapter’s Breads of the World and How To Bake Them at Home: Lusse Brod (Swedish Saffron Buns) ½ cup hot milk Pinch of saffron threads 3 ½ cups white flour ½ cup ground almonds 6 tbls sugar 1 envelope (2 teaspoons) active dry yeast ½ cup lukewarm water Few drops almond extract ½ cup butter, softened 1 egg 1 tbls water Prep two baking sheets. Bring the milk to boil in a small saucepan Add the saffron, remove from the heat, and let infuse for about 15 minutes. Meanwhile combine the flour, almonds, salt and sugar in a large bowl. In a small bowl, mix the yeast with the water. Add the saffron liquid, yeast mixture, and almond extract to the flour mixture and mix into a dough. Gradually beat in the softened butter. Turn out dough on a lightly floured surface and kead for about five minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about an hour. Turn out onto a lightly floured surface and punch down. Divide into 12 equal pieces and roll each into a long rope. Working from each end, twist the rope into an S shape, with a coil at each end. Place on the baking sheets, spaced well apart. Cover with greased plastic wrap and let rise in a warm place for about 30 minutes. Preheat the oven to 400°F. Beat the egg with the water and brush on the rolls. Bake for 15 minutes or until golden. Transfer to a wire rack to cool. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Earlier this year, I fully intended to try these on Sankta Lucia's day, but...life intervened and I forgot, until yesterday afternoon. By then, it was too late, and I barely managed to get some köttbullar made; not exactly a meal geared specifically geared toward her, but still - a Swedish meal in her honour....
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Although Santa Lucia is canonized in at least five different churches, it's kind of ironic that she's most celebrated in Scandinavia than anywhere else.
I mean we're talking about a rich girl from Italy, with Greek origins. Anyway, any time during the season would be appropriate for these. So that would give you from right now all the way to January 6 to give them a try. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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They sound delicious!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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That they are, Melissa. Like all enriched breads, a little on the sweet side. But not so much as to be cloying.
Plus it's always fun to make a bread with a story behind it, as most celebration breads do. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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"Celebration breads." I like that."
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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"Celebration breads" is a fairly common designation, Melissa, for breads designed to be served, primarily, on holidays and special occasions. Most cultures have at least one; often several.
I'm wondering, now, if I shouldn't have included a chapter specifically on them in my bread primer? If there's any interest in that I'll be happy to add it on. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Sure!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Please do, Brook - your writing is informative, easy to read and always interesting.
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