Post by Loupy on Aug 30, 2012 0:08:17 GMT -7
Saint Lucia Wreath Bread
www.razzledazzlerecipes.com/
Source: Beatrice Ojakangas's "Scandinavian Feasts"
Makes 16 servings.
Ingredients:
1 package active dry yeast
1/4 C. warm water (105 to 115° F.)
3/4 C. milk
1/2 C. (1 stick ) butter, melted
1 t. saffron threads (a good pinch)
1/2 C. sugar
1/2 t. salt
1/2 C. currants
2 eggs, warmed
4 to 4 1/2 C. flour
1 large egg, beaten
Sugar sprinkles, optional
Instructions:
To make the dough: In a large bowl, sprinkle the yeast over the warm water.
Add a pinch of sugar.
Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.
Pulverize the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish.
Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.
Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast.
Using an electric blender on medium speed, beat until blended.
Add 2 cups flour and beat on medium speed for 2 minutes.
Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough.
Let dough rest for 15 minutes.
Turn the dough out onto a lightly floured board.
Knead for 8 minutes or until the dough is smooth and satiny.
Place the dough in a clean, lightly oiled bowl.
Turn the dough over to lightly oil the top.
Cover and let rise in a warm place until doubled in size, about 1 hour.
To make a braided wreath: Punch the dough down and divide into 3 parts.
With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long.
Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand.
Shape the braid into a circle and place on a greased or parchment-covered baking sheet.
Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.
Transfer to the baking sheet. Brush with the beaten egg.
Sprinkle with sugar sprinkles if using.
Let rise for about 45 minutes or just until puffy.
Preheat oven to 375° F. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry.
Cool on a rack.
Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.
www.razzledazzlerecipes.com/
Source: Beatrice Ojakangas's "Scandinavian Feasts"
Makes 16 servings.
Ingredients:
1 package active dry yeast
1/4 C. warm water (105 to 115° F.)
3/4 C. milk
1/2 C. (1 stick ) butter, melted
1 t. saffron threads (a good pinch)
1/2 C. sugar
1/2 t. salt
1/2 C. currants
2 eggs, warmed
4 to 4 1/2 C. flour
1 large egg, beaten
Sugar sprinkles, optional
Instructions:
To make the dough: In a large bowl, sprinkle the yeast over the warm water.
Add a pinch of sugar.
Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.
Pulverize the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish.
Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.
Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast.
Using an electric blender on medium speed, beat until blended.
Add 2 cups flour and beat on medium speed for 2 minutes.
Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough.
Let dough rest for 15 minutes.
Turn the dough out onto a lightly floured board.
Knead for 8 minutes or until the dough is smooth and satiny.
Place the dough in a clean, lightly oiled bowl.
Turn the dough over to lightly oil the top.
Cover and let rise in a warm place until doubled in size, about 1 hour.
To make a braided wreath: Punch the dough down and divide into 3 parts.
With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long.
Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand.
Shape the braid into a circle and place on a greased or parchment-covered baking sheet.
Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.
Transfer to the baking sheet. Brush with the beaten egg.
Sprinkle with sugar sprinkles if using.
Let rise for about 45 minutes or just until puffy.
Preheat oven to 375° F. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry.
Cool on a rack.
Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.
