Varia

We bid a fond farewell to Cardinal Dulles who passed away this week at the venerable age of 90 and was a convert to the Catholic faith. A more complete bio on him can be read here Cardinal Avery Dulles Online.

This week, the house is once again filled with baking smells for cookie swaps and gift giving. Tis a quiet Christmastide this year with fewer people in the stores and fewer cars on the road - a more contemplative Christmas, an introspective Advent. God has the nation's attention it seems; or so we hope. Tis a good quiet for ora et labora.

Now to bake the Lussekatter or St. Lucia's Cats saffron bread to give as gifts. You may like to try this one. If you do, serve it up with coffee or Julmust.

1 Tbsp active dry yeast

1/4 cup warm water (105-110 degrees F)

3 1/2 - 4 cups flour

pinch saffron

1/3 cup sugar

1 egg

1/2 cup evaporated milk, undiluted

6 tbsp unsalted butter

1/2 tsp salt

currants, raisins, or dried cranberries

sugar

______

Glaze

1 egg beaten with 1 tbsp. water.

DIRECTIONS

Dissolve yeast in warm water. Set aside for 5 minutes. Combine 2 cups flour, saffron, sugar, egg, evaporated milk, butter and salt. Mix thoroughly. Add yeast mixture and mix thoroughly. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth — about 10 minutes.

Place in greased bowl, turning to coat top. Cover; let rise in warm place until double — about 1 hour. Punch down dough. Divide it into 32 pieces. Form each piece of dough into a string, 6 - 8 inches long, then arrange the string in a double S. Place on greased baking sheet. Cover; let rise in warm place until double — about 20 minutes.

Place a currant/raisin/cranberry in each curl. Make glaze. Brush buns with glaze and sprinkle with more sugar. Bake in a preheated 350°F oven about 25 minutes or until done. Cool on wire rack.

That's me away then.