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Yule Living

Swedish Yule Bread

Recipes by Crimsonwolf

Swedish Yule Bread
The beginning 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         

1 Egg

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 F.)        

 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.


2 dozen

Magical Attributes: 

Generosity, goodwill, empathy, service.

Thanksgiving, Asking Festival, Handsel Monday, Yule.

Patricia Telasco
A Kitchen Witch's Cookbook
Llewellyn Publications
ISBN 1-56717-707-2




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