Hi everyone, a friend of mine mentioned a yeasted bread called "Santa Lucia," said it was a Swedish traditional bread. Doeas anyone have a recipe?
I've never seen anything that looks like a definitive recipe, but it is normally a sweet dough (cinnamon roll or sticky bun style). According to most Scandanavian traditions it is a breakfast bun served with coffee.My wife's family (Swedish-American) observed Santa Lucia day and they used hot-cross buns. I will say that the more I learn about their traditions the more I realize how much they have changed from the old-world ways (don't even get me started on their "Swedish" rye bread).From the research I have done, Santa Lucia buns are a sweet dough tinted with saffron for golden color, and I saw a very old picture (more like an icon) of buns that were double-twisted into an S shape. If you have a copy of Bread Baker's Apprentice, it is the same shape as Pane Siciliano, which makes sense as Santa Lucia was from Sicily. Here is a typical one from Wikipedia:There is a Saffron Buns recipe in the Favorite Recipes section here at The Fresh Loaf, which you could use. Based on the photos in the recipe, I would consider upping the saffron a bit for a deeper color.The holiday is fun and a good opportunity to get young kids interested in baking My daughter was 6 last year and baked cinnamon rolls from a tube with no supervision using a toaster oven--she was quite pleased with herself. An older girl could make them from scratch.Good luck with it and have fun.
Hi, wath kind of flour is necessary to use? Cake flour? And I can use molasses or corn syrup? Thanks
But the buns are so beautiful it has been a favorite for me also. I think this would be best with All Purpose flour but you could try a small amount of cake flour mixed in. I thing Cayro Syrup would be a good substitute for the sugar.
My question is what is the Quark or Moscapone? It looks like it could be sourcream or something along that line, maybe plain yogurt. I'm not sure.
Good luck if you try these. Please let us know how it goes.
Welcome to the forum, nice to have you aboard.
Quark is German, mascarpone is Italian, both are cream type cheeses. Quark is lower in fat and sourer in flavour, mascarpone is rich, opulent and sweet, it is the basis of a proper tirimasu. Also, it can be used as a very thick alternative to cream and is wonderful atop a chocolate mousse cake... mmmmm.
The closest would be low fat, low salt cottage cheese, whipped smooth in a small kitchen machine.
I will try.
Sorry for my bad english but I'm italian and I'm learning now your language.
In Italy, quark is similar to ricotta but less sweet , do you know?
I am familiar with ricotta but I wouldn't say it was sweet. I'm sure there will be someone here that will know what this product is in English. These look like cheese pastry's to me.
Where are you in Italy?
Wiki has this to say:
Availability outside of EuropeAlthough common in Europe, quark is extremely rare in the United States. A few dairies manufacture it however, and some specialty retailers have it available. In Canada quark (firmer East European variety) is available as "baking cheese"
Although common in Europe, quark is extremely rare in the United States. A few dairies manufacture it however, and some specialty retailers have it available. In Canada quark (firmer East European variety) is available as "baking cheese"
Although I did find it for you here at the Vermont Butter and Cheese Co and mascarpone too! And lots of other lovely sounding dairy! Yum yum yum...
Ricotta is not sweet because have sugar inside but because to be included in the cream chees not acid. For exemple, in Italy, where the quark is not diffuse, we take ricotta and add some drops of lemon juice to have the same flavor and consistence. I hope that you could find a good sobstitute for this recipe.
I live in the capital, Rome.