Swedish Scorpa Recipe

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Swedish Scorpa
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Ingredients
17
Count
Nutrition
357
Calories
Total time
45
Minutes
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Ingredients:

  • 1 package active dry yeast
  • 3/4 cup milk
  • 1/2 cup (1 stick ) butter, melted
  • 1 tsp saffron threads (a good pinch or two)
  • 1/2 to 3/4 tsp ground cardamom ( optional)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 cup currants
  • 4 to 4 1/2 cups flour
  • 1 large egg, beaten
  • sugar sprinkles , optional
  • 1 cup raisins (optional)
  • this authentic recipe is from beatrice ojakangas's scandinavian feasts (university of minnesota press)
  • http://www.beatrice-ojakangas.com
  • st. lucia's day ( my birthday, dec. 13th) is a world wide tradition for swedes as well as this saint lucia wreath recipe is a standard among the swedish culture.

Directions:

  1. (similar to Biscotti)
  2. To make the dough: In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar. Heat the milk and add the melted butter to it; cool until the mixture is lukewarm.
  3. Pulverize the saffron with 1 teaspoon of the sugar, using a mortar and pestle or with the back of a spoon in a small dish. Add 1 tablespoon of the warm milk-and-butter mixture and allow the saffron to steep for 5 minutes.
  4. Add the saffron mixture, milk-and-butter mixture, sugar, salt, currants and eggs to the yeast. Using an electric blender on medium speed, beat until blended. Add 2 cups flour and beat on medium speed for 2 minutes. Add 2 cups of the remaining flour and mix with a wooden spoon to make a medium-stiff dough. Let dough rest for 15 minutes.
  5. Turn the dough out onto a lightly floured board. Knead for 8 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  6. To make a braided wreath: Punch the dough down and divide into 3 parts. With the palms of your hands, roll and shape each part into a rope-like strand about 36 inches long. Braid the strands by aligning them vertically and alternately crossing each outer strand over the center strand. Shape the braid into a circle and place on a greased or parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid.
  7. Transfer to the baking sheet. Brush with the beaten egg. Sprinkle with sugar sprinkles if using. Let rise for about 45 minutes or just until puffy.
  8. Preheat oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a wooden skewer inserted into the center of the dough comes out clean and dry.
  9. Cool on a wire rack for 15 minutes. Reduce heat to 300 degrees F. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer.
  10. Note: To make two smaller wreaths: Divide the dough into 2 parts and braid as above. Place each wreath on a baking sheet, allow to rise and bake for about 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.69 Kcal (1493 kJ)
Calories from fat 112.7 Kcal
% Daily Value*
Total Fat 12.52g 19%
Cholesterol 39.91mg 13%
Sodium 1031.78mg 43%
Potassium 214.07mg 5%
Total Carbs 55.14g 18%
Sugars 4.49g 18%
Dietary Fiber 5.67g 23%
Protein 7.36g 15%
Vitamin C 2mg 3%
Iron 3.2mg 18%
Calcium 149.2mg 15%
Amount Per 100 g
Calories 317.84 Kcal (1331 kJ)
Calories from fat 100.42 Kcal
% Daily Value*
Total Fat 11.16g 19%
Cholesterol 35.56mg 13%
Sodium 919.39mg 43%
Potassium 190.75mg 5%
Total Carbs 49.14g 18%
Sugars 4g 18%
Dietary Fiber 5.05g 23%
Protein 6.56g 15%
Vitamin C 1.8mg 3%
Iron 2.9mg 18%
Calcium 132.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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