Sankta Lucia Bread Recipe

Directions:

1. Sift flour, add the sugar, salt, cardomom and dry yeast. Set aside.
2. Grind the sugar and saffron threads in a mortar and pestle.
3. Heat the milk and butter together and cool to lukewarm. Add the saffron/sugar mix to this.
4. Add about 1 1/2 cups of flour to the milk mix and beat for 3-4 minutes.
5. Sprinkle 1/4 cup on workbench, pour out the batter and then sprinkle the remaining flour ontop. Leave sit for 5 minutes.
6. Knead in the flour and keep kneading until you have a smooth dough - about 7-10 minutes.
7. Lightly oil and bowl and place dough in, covering with cling wrap. Let prove in a warm spot until doubled.
8. Turn out and knead in the currants. Divide the dough into 3 portions and roll into sausage shapes.
9. Lay the 3 lengths of dough along side and brush the 3 ends with egg and stick together. Plat as you would for a braid.
10. Finish the ends by brushing with a small amoun of egg, stick together and tuck under.
11. Place on greased baking sheet and prove again until almost doubled in size.
12. Heat oven to 190°C.
13. Brush dough with egg wash and bake for 35 minutes.