Today is the Feast Day of Saint Lucia. The feast is best known throughout Scandinavia And Italy. It is a part of the Oral Observations of the Catholic Church, honoring a young girl who was martyred under the Diocletianic Persecution early in the fourth century.
The Diocletianic or Great Persecution was the last and most severe persecutions of Christians in the Roman Empire. Often Christians were ordered to sacrifice to the Roman gods, and those who refused were thrown into prisons or executed. Throughout the catacombs, Christians hid for their lives.
Lucia of Syracuse was a virgin girl who risked all to bring food and aid to those in hiding. So that her hands could be free to carry as much as possible, Lucia war a wreath of candles on her head to light her way. Her name means “Light” and her feast day once coincided with the shortest day of the year prior to the calendar reforms. There are many beautiful customs and traditions throughout the lands where her Feast Day is honored and celebrated. Often Lucia is depicted wearing a white dress, symbolizing her baptismal robe, with a red sash, representing the innocent blood shed in her martyrdom.
One of the things that I love most about the Catholic Church is all the rich traditions, especially during the Holiday Season. The lighting of the Advent Wreath, the special attention paid to the Ember Days of Advent, and the Feast of Saint Lucia. All focus on but one thing – and that is to bring the Light of the World into our hearts, our thoughts and our lives.
Saint Lucia Saffron Buns
Saffron Buns
1 tablespoon loosely packed Saffron
1 tablespoon Vodka
2-1/8 cups Milk (2 cups plus 2 tablespoons)
10-1/2 tablespoons Butter (1/2 cup plus 2-1/2 tablespoons)
3 tablespoons Active Dry Yeast
1 Egg
10 tablespoons Sugar (1/2 cup plus 2 tablespoons)
1 teaspoon Salt
5-3/4 cup Wheat Flour
Handful Raisins
Grind the saffron threads into a powder with a mortal and pestle. Add to the Vodka, let steep overnight to infuse and develop an intense color.
Add the saffron Vodka to the milk. Set aside. Melt the butter in a pan, add milk mixture and heat to about 98-degrees. DO NOT let it overheat, or it will kill the yeast.
In the bowl of a stand mixer fitted with a dough hook, dissolve the year into the milk-butter mixture. Add the salt and sugar. With the mixer on low, add flour while the dough is kneaded. Add the egg, continue to knead the dough. Continue to knead dough for about 10 minutes, until it comes clean off the sides of the bowl.
Cover the bowl with a clean tea towel, place in a warm, draft-free spot and let rise for about 40 minutes, until dough has doubled in size. Line 2 baking sheets with parchment paper, set aside until ready to use.
On a lightly floured work surface, divide the dough evenly into as many pieces to create desired rolls (see below). Shape the dough as desired, place on prepared baking sheets. Insert raisins as indicated for each particular shape.
Cover the buns again, let rise until doubled in size. Check raisins, and push back into the dough with a toothpick if necessary.
Heat oven to 425 degrees.
Egg Wash Finish
1 Egg
3-1/2 tablespoons Milk
In a bowl, whisk egg. Add milk, whisk again for several minutes to give an egg wash that is completely smooth. Let wash sit for a few minutes for any foam to disappear. Apply egg wash in a thin layer using a good, fine bristled pastry brush.
Bake buns for about 10 minutes, checking after 8 minutes and continuing to bake until nicely golden. The cooking time vary depending upon the side and shape of the buns.
These buns are best served warm, freshly baked, with some tea.
O bless the Lord, my soul
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