Kirsten’s St. Lucia Buns

We are so happy that you have joined us for our next program for our inaugural exhibit, American Girl: 35 Years of Strong Characters. 

For today’s program, we will be making St. Lucia Buns, a recipe brought to us by one of American Girl’s first characters, Kirsten. Kirsten’s story takes place in 1854 and for her first Christmas in America, she decides that it is important to keep some of their Swedish traditions alive and plans to surprise her family with a Saint Lucia celebration.

Today’s recipe can be found in Kirsten’s Cookbook: A Peek at Dining in the Past with Meals You Can Cook Today. The following ingredients and directions make six buns. We hope you enjoy Kirsten’s St. Lucia Buns.

Ingredients

• 1/3 cup milk

• 1/4 cup butter

• 1/4 cup lukewarm water

• 1 package dry yeast

• 1/4 cup sugar

• 1 egg

• 1/2 teaspoon salt

• 1/4 teaspoon saffron

• 2 3/4 cups flour

• 1 tablespoon cooking oil

• 1 egg

• 1 tablespoon water

• 24 raisins

Equipment

• Measuring cups and spoons

• Small saucepan

• Knife

• Cutting board

• Wooden spoon

• Large mixing bowl

• Clean kitchen towel

• Greased cookie sheet

• Fork

• Small bowl

• Pastry brush

• Potholders

• Wire cooling rack

Directions

1. Warm the milk in the small saucepan over low heat. Cut the butter into small pieces. Add the butter pieces to the warm milk and stir. Then turn off the heat.

2. Measure the lukewarm water into the large mixing bowl. Sprinkle the yeast over the water. Stir well. Set the bowl aside for 5 minutes.

3. Add the warm milk and melted butter to the yeast. Stir in the sugar, egg, salt, and saffron. Then add 1 1/2 cups flour and stir until smooth.

4. Add enough of the remaining flour so that you can shape the dough into a ball. Save some of the remaining flour for kneading the dough.

5. Put the dough on the floured cutting board. Dust your hands with flour and knead the dough. Add flour when the dough gets sticky.

6. After 5 to 10 minutes of kneading, you will have a smooth ball of dough. It should spring back when you poke it with your finger. Cover the dough with the towel and let it rest while you wash and dry the mixing bowl.

7. Spread cooking oil in the large bowl. Roll the dough in the oil until it is coated. Cover the bowl with the towel and set it in a warm place to rise. After 45 minutes, the dough should be twice as large. If not, check it again in 15 minutes.

8. Punch down the dough. Then divide it into 6 sections. Take 1 section and divide it in half. Roll each half into an 8-inch rope. Cross the 2 ropes in the middle. Then coil the ends in tight circles. Shape 5 more buns in the same way.

9. Place the buns 2 inches apart on a greased cookie sheet. Cover with the towel. Let the buns rise for 30 to 45 minutes until they double in size. Preheat the oven to 350 degrees while they are rising.

10. Mix the egg and water with the fork in the small bowl. Brush the mixture lightly over the top of each bun. Decorate the buns with raisins.

11. Bake the buns for 15 to 20 minutes. When the buns are golden brown, have an adult move them to the wire rack to cool. Enjoy!

Did You Know: Swedish immigrant families like Kirsten’s celebrated holidays in their new American homes just as they had in Sweden? The traditional Swedish Yule celebration begins with St. Lucia Day on December 13 to mark the longest winter night. In the darkness before dawn, the oldest daughter goes from room to room with a tray of coffee and treats, such as St. Lucia buns.

Photo of Kirsten’s St. Lucia Buns | 1994 | American Girl, LLC., U.S.