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St Lucia Wreath


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Member since 2007

Serves 24 | Prep Time | Cook Time

Ingredients

For bread wreath:
6 1/2-7 c all purpose flour
1/2 c sugar
2 t salt
3/4 t cardamom
2 pkg active dry yeast
3/4 c milk
1/2 c water
1/2 c butter
3 eggs

For shine glaze (brushing over raw dough):
1 T milk
1 egg

For sugar glaze:
3/4 c powdered sugar
1/4 t vanilla
2 t milk (more or less depending on what consistency you want)


For shine glaze (brushing over raw dough):
1 T milk
1 egg

For sugar glaze:
3/4 c powdered sugar
1/4 t vanilla
2 t milk (more or less depending on what consistency you want)


The Scandinavian St Lucia (pronounced LOO-sha) is celebrated on her feast day: December 13th. To make this bread into a true St Lucia wreath, gather red ribbons and 7 or 9 white candles and mark the season of long nights with light.



This is a sweet bread, not a cake. I serve it before a meal but not as a dessert. The flavors are unique and may not be a good "with dinner" bread. I also like to make extra glaze in case the bread gets dry from sitting out.



It's a time consuming recipe but not a difficult one. I've been making these since I was about 20.



Grease a large (14") pizza pan. You can use a cookie sheet but your wreath will be oval, not circular.



1. Combine 2 c flour, sugar, salt, cardamom and yeast.


2. Blend well.


3. Meanwhile combine in small sauce pan milk, water and butter until steaming (about 120 degrees)


4. Remove from heat & add eggs. Whisk.


5. Add warm liquid mixture to flour mixture. Beat on low until moistened.


6. Stir in additional 4 ¼-4 ½ c flour until dough pulls away cleanly from sides of bowl.


7. On a large floured surface, knead ¼-1/2 c flour into dough until it’s smooth and elastic, about 5 min.


8. Please in greased bowl & cover loosely with plastic wrap AND a clean towel. Let rise in a warm place (80-85 degrees) until light & doubled in size (about 60-75 min)



9. Punch down dough several times (removing air bubbles).


10. Divide ball in half. Shape into balls. Roll each ball into a rope about 45” long. Twist ropes together. Place in ring shape, joining ends by pinching them together (otherwise ring will have a large bump where the pieces are joined).


11. Cover formed dough ring with towel and let rise in a warm place about 30-45 min.



12. Heat oven to 350. Brush “shine glaze” over raw dough. Bake for 15-20 min. Cover lightly with foil and bake an addition 10 minutes (avoids browning).


13. Remove from sheet and cool on wire racks (you’ll need at least two side-by side).


14. Prepare sugar glaze and drizzle over cooled bread.


15. To assemble optional wreath, adorn with ribbons and candles.



I recommend serving with milk or orange juice (symbolic of the sun).



Variation: I've also made this in a braid, which turned out very nice (and fits on a cookie sheet). Also you can halve this if you combine your eggs and then halve them or use an egg substitute.


Pairs Well With


Notes

The Scandinavian St Lucia (pronounced LOO-sha) is celebrated on her feast day: December 13th. To make this bread into a true St Lucia wreath, gather red ribbons and 7 or 9 white candles and mark the season of long nights with light.

This is a sweet bread, not a cake. I serve it before a meal but not as a dessert. The flavors are unique and may not be a good "with dinner" bread. I also like to make extra glaze in case the bread gets dry from sitting out.

It's a time consuming recipe but not a difficult one. I've been making these since I was about 20.

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