Around Christmas time in Sweden, one of the biggest celebrations is St. Lucia’s Day (or St. Lucy’s Day) on December 13th. The celebration comes from stories that were told by Monks who first brought Christianity to Sweden. St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. Traditionally, the eldest daughter plays “St. Lucia,” donning a white robe, red ribbons, and a crown of candles and lingonberry greens, meant to symbolize new life in the darkest days of winter. She carries Lussekatter, sweet buns flavored with saffron and studded with raisins, to her family.

Ingredients:

• 1/4 c whole milk
• 1/2 c sugar
• 2 tsp salt
• 1/2 c butter
• 1/2 c warm water (105° to 115°)
• 2 packages of yeast (1/2 oz or 4 1/2 tsp)
• 1 egg
• 4 c flour
• raisins,
• red and green candied cherries
• 1 egg yolk
• 2 Tab milk
• pinch of saffron

Directions:

1. Scald milk. (Heat just until bubbles form around the edge. You can substitute canned evaporated milk and not have to scald but heat enough to melt butter.)
2. Stir in sugar, salt, butter.
3. Cool to lukewarm.
4. Measure warm water into a large bowl that has been rinsed with warm water to heat it.
5. Sprinkle in yeast.
6. Stir to dissolve.
7. Stir in egg/milk mixture and half of the flour.
8. Beat until smooth.
9. Stir in the remaining flour and saffron.
10. Cover tightly with foil/plastic wrap.
11. Refrigerate dough at least 2 hours. (Dough will keep up to 3 days!)
12. To use – punch down the dough.
13. Roll into 1/2 inch ropes.  (or shape into rolls)
14. Cut into 6 inch length.
15. Coil and use to shape a Christmas tree, star, etc on greased cookie sheet.
16. Top each coil with a raisin or candied cherry.
17. Cover.
18. Let rise in a warm place until doubled in bulk, about 1 hour.
19. Brush with egg yolk/milk mixture.
20. Bake 400° for about 12 minutes – until golden brown.
21. Devour or freeze for Christmas morning.

Serves:  Makes 5 small trees

Source:  Fleischmann’s Yeast Cookbook