Swedish Yule Bread
of the Christmas season in Sweden
is named after a martyr who became the emblem of charity and kindness for the nation. Her name was Lucia, and she is
claimed to have crossed icy lakes to bring food and beverage to the poor and bedridden. To this day, on December 13
a woman of each household is entrusted with the honor of taking these buns to family members in memory of Lucia's benevolence.
1/2 teaspoons Saffron
3 tablespoons Hot Water
4 Cups Sifted Flour
2 envelopes Active Dry Yeast
Combination of Currants, Candied
Fruits, Nuts, or Raisins (equaling 1 1/2 Cups)
1/4 Cup Warm Water (105-115 degrees
2 tablespoons Melted Butter
1/4 Cup Sugar, plus 1/4 tsp.
1 Cup Milk, scalded
1/3 Cup Butter
1 teaspoon Salt
Soak the saffron in the hot water
for 1 1/2 hrs. In a large bowl, dissolve the yeast and 1/4 tsp. sugar in the warm water. Mix the milk, remaining
sugar, butter, and salt; cool. Add the egg, milk mixture, and saffron to the yeast; beat until smooth. Sprinkle
the dried fruit with 2 tsps. of the flour; mix until evenly coated. Mix the rest of the flour with the yeast mixture.
Fold in the dried fruits. Turn onto a well-floured surface; knead until smooth, about 12 mins. Place in greased
bowl, turn once. Let rise in warm place until doubled, about 1 hour.
Preheat the oven to 400 degrees F.
Knead dough twice. Divide into 24 pieces; form into small buns. Place on a greased cookie sheet. Cover;
let rise until doubled, about 30 mins. Bake for 10 mins. Reduce heat to 350 degrees F, bake for 10 mins.
Brush the tops of the buns with melted butter; bake an additional 5 minutes.
Generosity, goodwill, empathy, service.
Thanksgiving, Asking Festival, Handsel
A Kitchen Witch's