Det var morsomt at først kom Ugleungerne hjem fra skole og fortalte at deres inspektør i forbindelse med luciaoptoget havde genfortalt den hellige Lucias legende. Og så, medens Uglemor stod og æltede, var de søreme et interview med nogle skolebørn der også kunne fortælle om Lucia og hendes liv. Ret interessant at det nu er stuerent at fortælle helgenlegender i skoletiden.
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In Sweden, and increasingly so in Denmark, St. Lucy's day is celebrated with hot buns and singing children dressed in white walking in processions with candles and singing. The buns should be served piping hot for breakfast, but that's not very owly. We serve the buns when it fits into our day's program, and today it was after a late dinner, as the Writer had a meeting till late. But they were the real thing with saffron and finely chopped almonds, very good. (Recipe se further down). They are also very good next morning, especially toasted and with butter and honey.
One interesting fact. In connection with the St. Lucy's procession on the Owlets' school the Headmaster told them of St. Lucy's life, and later, while kneading the buns, MotherOwl heard an interview with some schoolchildren, retelling her legend as well. They were actually encouraged to know about a saint's life. That's new in Denmark, and good news at that
200 g smør
6 dl mælk
50 g gær
½ tsk safran eller 2 tsk gurkemeje
1 tsk salt
150 g sukker
100 g smuttede, hakkede mandler
25 g rosiner (kan undlades)
1250 g mel
rosiner til pynt
Smelt smørret og hæld mælken i, rør gæren ud i den lune væde. Tilsæt safran, mandler, rosiner, æg, salt, sukker og mel. Rør let mellem de forskellige ingredienser. Ælt dejen godt og lad den hæve i 30 minutter. Del dejen i 16 stykker og form dem til Luciabrød, pynt med rosiner i snoningerne og lad dem hæve ca. 30 min. Pensl evt. med æg eller mælk og bag dem ca. 13 min. ved 225 grader.
St. Lucy's buns - enough for 7 persons as a dessert or for tea with a few left for next morning
200 g butter
600 ml milk
50 g yeast
½ tsp saffron (or 2 tsp turmeric)
1 tsp salt
150 g sugar
100 g almonds, blanched and finely chopped
25 g raisins (may be omitted)
1250 g flour
Raisins for decoration
Melt the butter and pour in a bowl with the milk, add sugar, almonds, saffron, egg, salt and yeast (check the temperature first, if too hot the yeast will not work) Add flour, but not all at once, Knead well and leave covered to raise for half an hour. Knead again, split in 16 parts and form into shapes like the letter "S" and like shapes, stick a raisin in the obvious spots. Let raise for 30 minutes, coat with milk or lightly beaten egg if you like, and bake for 13 - 15 minutes at 200 degrees centigrade.