Lucia wreath

Ingredients for Lucia wreath

Instructions for Lucia wreath

To prepare the Lucia wreath recipe, please follow these instructions:

Melt butter and mix with milk. Warm the mixture up until it is lukewarm (37 ° c). Crumble the yeast into a bowl and mix with a little of the lukewarm liquid. Pipes for the yeast is dissolved. Stir the Saffron into (see tips), sugar and beaten egg together. Mix then wheat flour in (save a little flour to rollout) and knead until you get a smooth and supple dough. Let dough raise to get double size, about 1 hour.

Put the dough on the table along with the rest of the flour and knead it together. Portion dough into two shares.

Shape one portion into a round bun which then rolled or pressed out into a circle (ca. 28 cm in diameter). Place it on a baking sheet covered with baking paper. Scroll the rest of dough out to 4 sausages, 2 long and 2 short which then merged. Put on the cake-the one flettene in the middle and the other along the outer edge. Efterhæv circle in 30 minutes.

Swabs over with the beaten egg. Press raisins into dough for garnish.

Behind the "Lucia wreath" in the middle of the oven at 200 degrees C for about 20 minutes, or until it is golden.

Allow to cool on the plate.

Tips:
Saffron can be purchased in powdered form in threader or. Purchased saffron in threads, can be an advantage to crush the little together, for example in a mortar.

"Lucia circle" will be extra pretty if you poke a light down the center of the cake and turn it when the cake to be served.