Recipes from Norway, Sweden and Finland :: Scandinavian Breakfasts
Traditionally, the youngest woman or girl of the household offers these buns to guests, in honor of the Queen of Light Festival at the outset of the Christmas season.
2 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees fahrenheit)
2/3 c. lukewarm milk (scalded, then cooled)
1/2 c. sugar
1/2 c. butter or butter-replacement, softened
2 eggs
1 tsp. ground cardamom
1 tsp. salt
1/2 to 1 gram saffron
5 to 5 1/2 (five and a half) c. flour
1/2 c. raisins
Butter or butter-replacement, softened
1 egg, slightly beaten
1 Tbsp. water
2 Tbsp. sugar
Dissolve yeast in warm water in large bowl. Stir in milk, 1/2 c. sugar, 1/2 c. butter, 2 eggs, the cardamom, salt, saffron and 3 c. of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins.
Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.
Punch dough down; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape each piece into a smooth rope, 10 to 12 in. long. Shape each rope into an S; curve both ends into a coil. Place a raisin in center of each coil. Place on greased cookie sheets. Brush tops lightly with butter; let rise until double, 35 to 45 mins.
Preheat oven to 350 degrees fahrenheit. Mix 1 egg and 1 Tbsp. water; brush buns lightly with egg mixture. Sprinkle and distribute with 2 Tbsp. sugar. Bake until golden brown, 15 to 20 mins.
Makes 24 buns.
