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Swedish St. Lucia Buns

  • 2 packages. active dry yeast
  • 1/2 cup lukewarm water
  • 2/3 cup milk, scalded and cooled to lukewarm
  • 1/2 cup sugar
  • 1/2 cup margarine, softened
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  • 2 eggs
  • 1/2 tsp. ground cardamom
  • 1 tsp. 1/2 tsp. powdered saffron
  • 5-5 1/2 cups flour, divided
  • 1/2 cup raisins
  • margarine, softened
  • 1 egg, slightly beaten
  • 1 Tbsp. water
  • 2 Tbsp. sugar


Dissolve yeast in warm water. Stir in milk, 1/2 cup sugar, 1/2 cup margarine, 2 eggs, cardamom, saffron, and 3 cup flour. Beat until smooth. Stir in enough of remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface; knead until smooth. Place in greased bowl, cover and let rise until doubled. Punch down dough; divide into 24 parts.

Shape each piece into an S-shaped rope; curve both ends into a coil. Place a raisin in the center of each coil. Place rolls on greased cookie sheet. Brush tops lightly with softened margarine; let rise until doubled. Mix 1 egg and 1 Tbsp. water; brush buns lightly. Sprinkle with 2 Tbsp. sugar. Bake at 350 degrees F for 15 to 20 minutes. Makes 24 buns.


By Robin from Washington, IA

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