Round house and cottage.
Over earth that sun forgot
Dark shadows linger.
Then on our threshold stands
White clad, in candlelight
Santa Lucia, Santa Lucia Lussekatter (St. Lucy Buns)
1 cup heavy cream
1 cup scaled milk
1/3 cup butter
2/3 cup sugar
6 packages of dry active yeast
dash of salt
2 eggs, beaten
6 – 8 cups sifted flour
1/3 cup raisins
Mix butter, cream and salt and stir. Mix yeast, milk and 2 tablespoons of the
sugar – leave aside for 10 minutes or more until it foams. Mix both butter
mixture and yeast mixture along with one of the beaten eggs and remaining
sugar. Gradually stir in the flour until a stiff dough forms. Put the mixture
on a floured surface and knead 10 minutes. Add more flour if necessary.
Place dough into a greased bowl, cover and let it rise until it doubles in bulk.
Divide dough into 5” strips about 1” wide. Shape the strips into an ‘S’ shape
and decorate with raisins. Brush with the remaining beaten egg and place on
greased baking sheet. Cover and let rise for one hour. Bake at 400 degrees
approximately 10 minutes (until lightly brown, check buns often)