Home | My account | Logout | Showroom | About Advientos -
DE
| EN
| ES
| FR
| IT
Build your Advent Calendar
Warning: Undefined array key "ultima_visita_11079-7235" in /home1/valviasc/public_html/advientos/destinatarios-publico.php on line 291
Warning: Undefined array key "ultima_visita_11079-7235" in /home1/valviasc/public_html/advientos/destinatarios-publico.php on line 291
, open the window number 1
(Last window on 25 December 2013)
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Warning: Undefined array key "ultima_visita_11079-7235" in /home1/valviasc/public_html/advientos/destinatarios-publico.php on line 375
[ Go to window 25]
| We would be glad to accept your support for Advientos project. Thank you! |
Window nº 13
| Swedish St.Lucy's Saffron Buns (Lussekatter) 'Tis the year's midnight, and it is the day's, Lucy's, who scarce seven hours herself unmasks; The sun is spent, and now his flasks Send forth light squibs, no constant rays; The world's whole sap is sunk...' At the time of John Donne and presumably at the time of these buns' creation before switching to Gregorian calendar it was St.Lucy's day that was the shortest day of the year - hence these glorious saffron buns - perfect solar symbols. 1 kg flour 500 ml milk 25 g dry yeast a little sugar 1 egg ½ tsp saffron 200 g butter 250 g sugar raisins Dry saffron in warm oven. Grind fine with a little sugar in a mortar and pestle. Dissolve yeast in warm water with a little sugar. Melt butter in a pot and pour in milk and warm to lukewarm. Blend saffron into milk. (The ground saffron can also be diluted in a little brandy and poured into the milk mixture.) Pour liquid into mixing bowl and stir in flour, a little at a time, until a loose, thick, smooth batter forms. Blend in the yeast, sugar, and then more flour, a little at a time. Knead vigorously, adding flour as needed until the dough is smooth, thick and shiny and doesn’t stick to the bowl. Sprinkle top of dough with a little flour and place a clean kitchen towel over the bowl and leave it in a warm place and let rise until double in size. Turn out onto board and break off pieces of dough and roll with hands into 10 cm long and 1.5 cm thick ‘ropes’. Coil each end in, making a figure “S”. Place on a greased baking sheet. Press a raisin into the centre of each spiral. Cover and let buns rise until about double in size (until they feel spongy when pressed lightly with finger). Gently brush a lightly beaten egg onto the buns Bake at 375°F (190°C) The buns should have a nice golden brown colour and feel light when done (approximately 10 minutes). |
|
Do you want a PDF copy of your Advientos, just to print in DIN A4 format? Ask to the creator of this Advientos
|
|||||||||||||||||||
|
 Advientos PDF DIN-A4 ref. 11079-7235 "Cooking Countdown" |
Contact the creator of this advents to send you a copy in PDF format! | |||||||||||||||||
Note: Those windows of the Advientos whose messages containing HTML code, videos or games may not be reproduced in the PDF copy satisfactorily | |||||||||||||||||||
| © Advientos 2007-2024 |  |