Sankta Lucia Bread
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 1⁄2 teaspoon saffron strand
- 1 teaspoon sugar
- 1 teaspoon cardamom seed
- 1 cup milk, lukewarm
- 125 g butter
- 2 cups flour, bread
- 1⁄2 cup sugar
- 2 teaspoons yeast, dry
- 1⁄2 teaspoon salt
- 1⁄4 cup currants
- 1 egg, lightly beaten
directions
- Sift flour, add the sugar, salt, cardomom and dry yeast. Set aside.
- Grind the sugar and saffron threads in a mortar and pestle.
- Heat the milk and butter together and cool to lukewarm. Add the saffron/sugar mix to this.
- Add about 1 1/2 cups of flour to the milk mix and beat for 3-4 minutes.
- Sprinkle 1/4 cup on workbench, pour out the batter and then sprinkle the remaining flour ontop. Leave sit for 5 minutes.
- Knead in the flour and keep kneading until you have a smooth dough - about 7-10 minutes.
- Lightly oil and bowl and place dough in, covering with cling wrap. Let prove in a warm spot until doubled.
- Turn out and knead in the currants. Divide the dough into 3 portions and roll into sausage shapes.
- Lay the 3 lengths of dough along side and brush the 3 ends with egg and stick together. Plat as you would for a braid.
- Finish the ends by brushing with a small amoun of egg, stick together and tuck under.
- Place on greased baking sheet and prove again until almost doubled in size.
- Heat oven to 190°C.
- Brush dough with egg wash and bake for 35 minutes.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making