(also known as St. Lucia's Buns)
1 1/2 cups milk
1 g saffron
50 g fresh baker's yeast
3/4 cup sugar
2/3 cup butter or margarine
5 cups all purpose flour
1 cup raisins
a pinch of salt
butter or margarine in a pan and add the milk and the saffron.
Warm the mixture to the body temperature. Use a thermometer, the
correct temperature 36,6°C (100°F) is important! Pour the
mixture over the finely divided yeast, then add the remaining
ingredients (except for the egg and the raisins), which should
have a temperature of 21-23°C (72-75°F). Mix into a smooth dough.
Cover the dough with a piece of cloth and let it rise for 30
minutes. Knead the dough, divide it into 25-30 pieces and form
each piece into a round bun. Let the buns rest for a few minutes,
covered by a piece of cloth. Form each bun into a string, 15-20
cm long, then arrange the string in a suitable shape, e.g. like
an S or a double S. Regardless of the shape, the
ends of the string should meet. Press a few raisins into the
dough. Cover the buns with a piece of cloth and let them rise
for 40 minutes. Whip the egg together with a few grains of salt
and paint the buns with the mixture. Bake them for 5-10 minutes
in the oven at 250°C (475°F) until golden brownish yellow.
1 cup plus 4 teaspoons powdered sugar
3/4 cup plus 2 tablespoons ground hazelnuts (or almonds, coconut
or any other nuts)
2 egg whites
3 inches round baking wafers (See Note*)
together all ingredients. Use a teaspoon to drop small scoops of
dough onto the baking wafers (the wafers make it easy to remove
the cookies from the cookie sheet). Place on a cookie sheet on
the second shelf from the bottom of the oven. Bake until golden
brown at 350-375°F for 20 minutes.
*Note: These crisp, flat wafers are widely used in
European baking and are available in specialty food stores in
Submitted by: BettyG
cup vanilla wafer crumbs
1 cup chopped pecans
1 cup confectioners' sugar
2 teaspoons unsweetened cocoa powder
1/4 cup Bourbon
1 1/2 teaspoons light corn syrup
1/3 cup confectioners' sugar for decoration
Combine wafer crumbs, finely chopped pecans, 1 cup confectioners'
sugar and cocoa. Blend the bourbon and the corn syrup together.
Add the crumb mixture and mix well. Shape into 1 inch balls and
roll in confectioners' sugar. Refrigerate. Makes 4 dozen
Note: A no-bake cookie recipe !!!
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