MOM'S UNIVERSE
SAN LUCIA BREAD
Ingredients:
- 1/4 cups warm water
- 1 envelope yeast (1 scant Tbsp)
- 1/2 cups sugar
- 3/4 cups whole milk + 2 Tbsp more
- 1/2 teaspoon crushed saffron
- 1/2 cups melted butter
- 2 large eggs-lightly beaten
- 1 teaspoon salt
- 4-5 cups flour
- 1/3 cup golden raisins
- 1/3 cup dried cherries
- zest of 1 orange
- 1 large egg yolk at room temperature
- 1 cup confectioners sugar
- 1 Tbsp heavy cream
Directions:
- Stir water, yeast and a pinch of sugar into a bowl. Let stand 5 minutes.
- Heat 3/4 c milk until it steams, remove from heat.
- Add saffron, cover, and let sit 5 minutes.
- Mix together saffron milk, butter, eggs, 1/2 c sugar and salt. Add to yeast mixture.
- Using dough-hook attachment, beat until combined, approximately 1 minute.
- With mixer on low, add flour 1 c at a time until dough pulls away from side (you might not need all 5 cups).
- Mix until smooth-about 7 or 8 minutes.
- Put in an oiled bowl, cover with plastic wrap and let rise 1 hour in a warm location.
- Preheat oven to 375.
- Punch down room temperature dough and divide into 6 pieces. Braid to make 2 long loaves, cover with oiled plastic wrap and let rise 20 minutes.
- Whisk egg yolk and cream, brush on bread.
- Bake 15 minutes.
- Reduce to 350 and bake 15-20 minutes until a golden brown.
- Make icing with confectioners sugar and remaining milk, drizzle over warm bread.
TIP: To make lussekatter for Santa Lucia, form the dough into 12 strips. Twist each strip into an S-shape. Stick a raisin into each half of the S or in the curve of whatever twist you make. Let them rise under a cloth or plastic cover for another 25-30 minutes; then bake at 375°F until the bottoms are browned and they sound hollow when rapped, about 15 minutes. You could also form the dough into a braided wreath shape, another popular form for Santa Lucia. Makes 1 loaf or 12 rolls.
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