December 13th - Lucia

Today is St. Lucia day where Sweden celebrates Saint Lucy, a symbol of hope and light in dark times. The history of festival of St. Lucia can be read on the link. These Lucikater buns are traditionally served on this day.


Ingredients
7g active dry yeast
55g warm water,
55g cup sugar
55g unsalted butter, melted
58g heavy cream
60g whole milk
1/4 teaspoon crushed saffron threads
1 eggs, room temperature
250g cups all-purpose flour

Glaze
1 egg
2 tablespoons milk
Swedish pearl sugar

Method

1. In the bowl of  my Kitchenaid, combine the yeast in the warm water; stir gently and briefly with a fork. Add 1 tablespoon of the sugar; stir again. Let mixture stand until the yeast foams, about 5 minutes. Then add the remaining sugar, butter, cream, milk, saffron, salt and eggs. Using the paddle attachment and beat well on medium-low speed until combined. Remove paddle attachment from mixer and fit with the dough hook. Add flour 1 tablespoon at a time mixing well with each addition to keep the dough smooth and satiny. You may not need to use all of the flour.
2. Cover and refrigerate for a minimum of 2 hours, or up to 24 hours.
3. Preheat oven to 180oC. Line two baking sheets with parchment paper.
4. Turn dough out onto a lightly floured surface and cut into about 8 even pieces (about 2-inches square). Roll each square into a long rope, about 12-inches long. Curl each end of a rope in opposite directions, creating an "S" shape (or a backward "S" shape). Lift the bun onto the parchment; repeat curling with remaining dough ropes.
5. For the glaze, beat the egg in a condiment cup and stir in the milk. Brush each bun with the glaze then sprinkle over pearl sugar.  Place sheets in a warm place to rise until doubled, about 45 minutes
6. Bake for 15 minutes, or until golden brown and puffy.

 Then Grace made a Nutella and Puff Pastry Christmas tree for E's birtbday breakfast!  The photos don't do it justice as it looked and tasted amazing!  She cut 2 triangles of pastry and spread Nutella on to one half. She then cut branches almost to the middle and twisted them round. We cooked it in the oven for about half an hour at 180oC.

 We read