{"id":7777,"date":"2023-03-12T14:51:28","date_gmt":"2023-03-12T14:51:28","guid":{"rendered":"https:\/\/cookingthechristianyear.com\/?page_id=7777"},"modified":"2023-05-05T18:43:26","modified_gmt":"2023-05-05T18:43:26","slug":"st-lucia","status":"publish","type":"page","link":"https:\/\/cookingthechristianyear.com\/index.php\/st-lucia\/","title":{"rendered":"St. Lucia"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"7777\" class=\"elementor elementor-7777\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4d1f27f0 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"4d1f27f0\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7c6dbb83\" data-id=\"7c6dbb83\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-3b3579e6 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"3b3579e6\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h3 class=\"elementor-heading-title elementor-size-medium\"><a href=\"https:\/\/cookingthechristianyear.com\">Cooking Through the Christian Year<\/a><\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0311060 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"0311060\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-medium\"><a href=\"https:\/\/cookingthechristianyear.com\/index.php\/early-winter\/\">Early Winter<\/a><\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dd07aac elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"dd07aac\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-cb27fe1\" data-id=\"cb27fe1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-55edaf47 elementor-widget elementor-widget-image\" data-id=\"55edaf47\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"830\" src=\"https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2022\/12\/Saint-Lucy.jpg\" class=\"attachment-full size-full wp-image-7301\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1969063c elementor-widget elementor-widget-text-editor\" data-id=\"1969063c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.12.2 - 23-04-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p class=\"has-text-color has-small-font-size\"><strong>ABOUT THE ART<\/strong><\/p><p>Vergos, Raphael. Saint Lucy. 1492\u20131505. Oil and gold on panel. 175.8 \u00d7 93.7 cm (69 1\/4 \u00d7 36 7\/8 in.); Painted Surface: 168.6 \u00d7 84.6 cm (65 7\/8 \u00d7 33 3\/8 in.). Gift of James Deering Danielson. Chicago, Illinois. The Art Institute of Chicago.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-132f50b6\" data-id=\"132f50b6\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-22fff131 elementor-widget elementor-widget-text-editor\" data-id=\"22fff131\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"color: #4999d4;\"><strong>St. Lucia &#8211; <\/strong>December 13th<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4d3bf2c elementor-widget elementor-widget-text-editor\" data-id=\"4d3bf2c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"is-layout-flow wp-block-column\"><p>St. Lucy (also known as Saint Lucia) was one of the early Christian martyrs, killed because of her religious beliefs around 304 AD, during the reign of the Roman Emperor Diocletian.<\/p><p>Born into a wealthy family in Sicily, tradition says that Lucy dedicated her life to Christ and refused to marry a pagan man she was promised to. Instead, she devoted her life to Christian service and gave all her money and possessions to the poor. The man she refused to marry reported her to the authorities, and she was brought to court and eventually executed.<\/p><p>In a particularly cruel act before her execution, Lucy&#8217;s eyes were gouged out. However, the story goes that even without her eyes, she could still see. Commemorating this story through art, paintings of St. Lucia, such as the 1500 painting by Raphael Vergos pictured above, often depict Lucy holding her gouged out eyes on a plate!<\/p><p>Her feast day on December 13th falls during some of the shortest and darkest days of the year. Her feast is a reminder that even in the darkest of times, we can still see with the eyes of faith. And, of course, the name Lucy means light. Following St. Lucy means learning to see with eyes of faith in a dark world.<\/p><p>St. Lucia&#8217;s Day is celebrated as a festival of lights. Sweden, in particular, observes St. Lucia Day as one of their most cherished Advent celebrations. In addition to community parades and processions, families observe the special day by having the eldest daughter portray Lucia. With a crown of lighted candles on her head, she serves freshly baked bread, pastries, and hot drinks to her family. Lussekatter, a Swedish saffron bun, is a traditional bread used on St. Lucia&#8217;s Day and one of our recipes for this week. Notice that raisins are placed in the spirals of the saffron buns, representing St. Lucy&#8217;s infamous eyes!<\/p><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ab6dfe9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ab6dfe9\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-078e149\" data-id=\"078e149\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f72edda elementor-widget elementor-widget-wpzoom-elementor-recipe-card-widget-cpt\" data-id=\"f72edda\" data-element_type=\"widget\" data-widget_type=\"wpzoom-elementor-recipe-card-widget-cpt.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<div class=\"wpzoom-custom-recipe-card-post wpzoom-rcb-post-shortcode\" data-parent-id=\"7305\" data-recipe-post=\"7305\"><div id=\"wpzoom-premium-recipe-card\" class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-center block-alignment-center is-style-newdesign\">\n\t\t\t<div class=\"recipe-card-image\">\n\t\t\t<figure>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"563\" src=\"https:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2022\/12\/stlucybuns.jpg\" class=\"wpzoom-recipe-card-image\" alt=\"St. Lucy Buns\" id=\"7307\" data-pin-media=\"http:\/\/cookingthechristianyear.com\/wp-content\/uploads\/2022\/12\/stlucybuns.jpg\" data-pin-description=\"St. Lucy Buns\" \/>\t\t\t\t<figcaption>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div><!-- \/.recipe-card-image -->\n\t\t<div class=\"recipe-card-heading\">\n\t\t<h2 class=\"recipe-card-title\">St. Lucy Buns<\/h2>\n\t\t<div class=\"wpzoom-rating-stars-container\" data-rating=\"0.0\" data-rating-total=\"0\" data-recipe-id=\"7305\" data-user-can-rate=\"1\">\n\t\t\t\t<ul class=\"wpzoom-rating-stars\"><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><li class=\"wpz-empty-star wpz-star-icon\"><\/li><\/ul><span class=\"wpzoom-rating-stars-average\"><small class=\"wpzoom-rating-average\">0<\/small> <small>from<\/small> <small class=\"wpzoom-rating-total-votes\">0<\/small> <small>votes<\/small><\/span>\n\t\t\t\t<em class=\"wpzoom-rating-stars-tooltip\"><\/em>\n\t\t\t<\/div>\t\t\t\t\t<\/div><!-- \/.recipe-card-heading -->\n\n\t\n\t\n\t\n\t\n\t\n\t\t\t<p class=\"recipe-card-summary\">Saint Lucy Buns, also known as Lussekatter or St. Lucia Buns, are traditional Swedish sweet rolls that are typically served on the 13th of December to celebrate Saint Lucia Day. The buns are flavored with saffron and often shaped into a distinctive 'S' shape. Saint Lucy Buns are typically served warm and enjoyed with a cup of coffee or hot cocoa.<\/p>\n\t\n            <div class=\"wpzoom-nosleep-toggle-container\">\n            <label class=\"switch\">\n                <input type=\"checkbox\" id=\"toggle_button\">\n                <div class=\"slider round\"><\/div>\n            <\/label>\n                                <span class=\"wpzoom-nosleep-label\">Cook Mode<\/span>\n                                            <p class=\"recipe-card-no-sleep no-print\">Keep the screen of your device on<\/p>\n                    <\/div>\n    \n\t\t\n\t\t\t<div class=\"recipe-card-ingredients\">\n\t\t\t<h3 class=\"ingredients-title\">Ingredients<\/h3>\n\t\t\t\t\t\t<ul class=\"ingredients-list layout-2-columns\"><li id=\"wpzoom-rcb-ingredient-item-639877a836c3f\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1 cup (227 grams) milk<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-639877a836c41\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1\/4 teaspoon saffron threads, lightly crushed<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-639877a836c42\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">8 tablespoons (113 grams) unsalted butter, room temperature<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-639877a836c43\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">4 1\/2 cups (539 grams) All-Purpose Flour<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936822263175\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1 tablespoon instant yeast<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936824333184\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup (43 grams) dried potato flakes<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936829011193\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1 1\/2 teaspoons salt<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936832514202\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1\/3 cup (67 grams) granulated sugar<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936837156211\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">3 large eggs<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936841730220\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">1 teaspoon vanilla extract<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1670936845361229\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\">    <span class=\"wpzoom-rcb-ingredient-name\">Golden raisins<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t<div class=\"recipe-card-directions\">\n\t\t\t<h3 class=\"directions-title\">Directions<\/h3>\n\t\t\t<ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-639877a836c45\" class=\"direction-step\">In a small saucepan, heat <strong>1 cup milk <\/strong>and <strong>1\/4 teaspoon saffron threads (crushed) <\/strong>over medium heat until simmering. Once simmering, remove from the heat and stir in the <strong>8 tablespoons butter <\/strong>until melted and mixed. Cover and let the mixture cool in the refrigerator for 20 minutes.<\/li><li id=\"wpzoom-rcb-direction-step-639877a836c46\" class=\"direction-step\">In a large bowl (or the bowl of a stand mixer), whisk together the <strong>1 tablespoon instant yeast<\/strong>, <strong>4 1\/2 cups all-purpose flour<\/strong>, <strong>1\/2 cup dried potato flakes<\/strong>, <strong>1 1\/2 teaspoons salt<\/strong> and <strong>1\/3 cup granulated sugar.<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-639877a836c47\" class=\"direction-step\">Once the milk\/saffron\/butter mixture has cooled in the refrigerator for 20 minutes, pour the mixture over the dry ingredients.<\/li><li id=\"wpzoom-rcb-direction-step-639877a836c48\" class=\"direction-step\">Separate <strong>1 egg<\/strong>, and set the white aside. (This egg white will be used as a glaze at the end of the recipe.) Add <strong>2 whole eggs<\/strong>, <strong>1 egg yolk<\/strong> (from the separated egg above), and <strong>1 teaspoon vanilla extract<\/strong>. Mix to combine, then knead for about 10 minutes by hand (or 6-7 minutes if using a stand mixer.) The dough should be smooth when finished kneading.<\/li><li id=\"wpzoom-rcb-direction-step-1670936894460278\" class=\"direction-step\">Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour.<\/li><li id=\"wpzoom-rcb-direction-step-1670936895439283\" class=\"direction-step\">Gently deflate the dough, and divide it into 12 equal pieces. Shape the pieces into rough logs, cover and let them rest for 10 minutes.<\/li><li id=\"wpzoom-rcb-direction-step-1670936907087296\" class=\"direction-step\">Roll each piece into a 16\" - 18\" rope.<\/li><li id=\"wpzoom-rcb-direction-step-1670936907823301\" class=\"direction-step\">Shape each rope into a tightly rolled \"S\" shape.<\/li><li id=\"wpzoom-rcb-direction-step-1670936928823322\" class=\"direction-step\">Add a golden raisin into the center of each of the spirals of the \"S\". Tuck the raisins in the spiral so they don't fall out when transferring the tray to the oven.<\/li><li id=\"wpzoom-rcb-direction-step-1670936929714327\" class=\"direction-step\">Place the buns on a lightly greased or parchment-lined baking sheet, leaving a little space between each bun. Cover and let rise for about 30 minutes.<\/li><li id=\"wpzoom-rcb-direction-step-1670936930525332\" class=\"direction-step\">Position the racks in your oven to the lower third and upper third position. Preheat the oven to 375\u00b0F.<\/li><li id=\"wpzoom-rcb-direction-step-1670936947417349\" class=\"direction-step\">Whisk the <strong>egg white <\/strong>(which was set aside in step 4) with <strong>1 tablespoon of cold water<\/strong>. Brush each bun with the glaze.<\/li><li id=\"wpzoom-rcb-direction-step-1670936948150354\" class=\"direction-step\">Bake until golden brown, about 18 to 20 minutes. Halfway through rotate the pans and switch racks to ensure even baking. After 15 minutes the raisins may begin to burn. To prevent burning, small pieces of foil can be placed over the raisins for the final few minutes of baking.<\/li><li id=\"wpzoom-rcb-direction-step-1670936963437367\" class=\"direction-step\">Remove the buns from the oven and place them on a cooling rack.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n\t\n\t\t\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"St. Lucy Buns\",\"image\":[\"http:\\\/\\\/cookingthechristianyear.com\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/stlucybuns.jpg\",\"https:\\\/\\\/cookingthechristianyear.com\\\/wp-content\\\/uploads\\\/2022\\\/12\\\/stlucybuns.jpg\"],\"description\":\"Saint Lucy Buns, also known as Lussekatter or St. Lucia Buns, are traditional Swedish sweet rolls that are typically served on the 13th of December to celebrate Saint Lucia Day. The buns are flavored with saffron and often shaped into a distinctive 'S' shape. Saint Lucy Buns are typically served warm and enjoyed with a cup of coffee or hot cocoa.\",\"keywords\":[],\"author\":{\"@type\":\"Person\",\"name\":\"Cooking the Christian Year\"},\"datePublished\":\"2023-03-12T14:51:28+00:00\",\"prepTime\":\"\",\"cookTime\":\"\",\"totalTime\":\"\",\"recipeCategory\":[],\"recipeCuisine\":[],\"recipeYield\":\"\",\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"1 cup (227 grams) milk\",\"1\\\/4 teaspoon saffron threads, lightly crushed\",\"8 tablespoons (113 grams) unsalted butter, room temperature\",\"4 1\\\/2 cups (539 grams) All-Purpose Flour\",\"1 tablespoon instant yeast\",\"1\\\/2 cup (43 grams) dried potato flakes\",\"1 1\\\/2 teaspoons salt\",\"1\\\/3 cup (67 grams) granulated sugar\",\"3 large eggs\",\"1 teaspoon vanilla extract\",\"Golden raisins\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"In a small saucepan, heat 1 cup milk and 1\\\/4 teaspoon saffron threads (crushed) over medium heat until simmering. Once simmering, remove from the heat and stir in the 8 tablespoons butter until melted and mixed. Cover and let the mixture cool in the refrigerator for 20 minutes.\",\"text\":\"In a small saucepan, heat 1 cup milk and 1\\\/4 teaspoon saffron threads (crushed) over medium heat until simmering. Once simmering, remove from the heat and stir in the 8 tablespoons butter until melted and mixed. Cover and let the mixture cool in the refrigerator for 20 minutes.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-639877a836c45\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"In a large bowl (or the bowl of a stand mixer), whisk together the 1 tablespoon instant yeast, 4 1\\\/2 cups all-purpose flour, 1\\\/2 cup dried potato flakes, 1 1\\\/2 teaspoons salt and 1\\\/3 cup granulated sugar.\",\"text\":\"In a large bowl (or the bowl of a stand mixer), whisk together the 1 tablespoon instant yeast, 4 1\\\/2 cups all-purpose flour, 1\\\/2 cup dried potato flakes, 1 1\\\/2 teaspoons salt and 1\\\/3 cup granulated sugar.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-639877a836c46\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Once the milk\\\/saffron\\\/butter mixture has cooled in the refrigerator for 20 minutes, pour the mixture over the dry ingredients.\",\"text\":\"Once the milk\\\/saffron\\\/butter mixture has cooled in the refrigerator for 20 minutes, pour the mixture over the dry ingredients.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-639877a836c47\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Separate 1 egg, and set the white aside. (This egg white will be used as a glaze at the end of the recipe.) Add 2 whole eggs, 1 egg yolk (from the separated egg above), and 1 teaspoon vanilla extract. Mix to combine, then knead for about 10 minutes by hand (or 6-7 minutes if using a stand mixer.) The dough should be smooth when finished kneading.\",\"text\":\"Separate 1 egg, and set the white aside. (This egg white will be used as a glaze at the end of the recipe.) Add 2 whole eggs, 1 egg yolk (from the separated egg above), and 1 teaspoon vanilla extract. Mix to combine, then knead for about 10 minutes by hand (or 6-7 minutes if using a stand mixer.) The dough should be smooth when finished kneading.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-639877a836c48\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour.\",\"text\":\"Place the dough in a lightly greased bowl, cover, and let it rise for 1 hour.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936894460278\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Gently deflate the dough, and divide it into 12 equal pieces. Shape the pieces into rough logs, cover and let them rest for 10 minutes.\",\"text\":\"Gently deflate the dough, and divide it into 12 equal pieces. Shape the pieces into rough logs, cover and let them rest for 10 minutes.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936895439283\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Roll each piece into a 16u0022 - 18u0022 rope.\",\"text\":\"Roll each piece into a 16u0022 - 18u0022 rope.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936907087296\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Shape each rope into a tightly rolled u0022Su0022 shape.\",\"text\":\"Shape each rope into a tightly rolled u0022Su0022 shape.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936907823301\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Add a golden raisin into the center of each of the spirals of the u0022Su0022. Tuck the raisins in the spiral so they don't fall out when transferring the tray to the oven.\",\"text\":\"Add a golden raisin into the center of each of the spirals of the u0022Su0022. Tuck the raisins in the spiral so they don't fall out when transferring the tray to the oven.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936928823322\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Place the buns on a lightly greased or parchment-lined baking sheet, leaving a little space between each bun. Cover and let rise for about 30 minutes.\",\"text\":\"Place the buns on a lightly greased or parchment-lined baking sheet, leaving a little space between each bun. Cover and let rise for about 30 minutes.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936929714327\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Position the racks in your oven to the lower third and upper third position. Preheat the oven to 375\\u00b0F.\",\"text\":\"Position the racks in your oven to the lower third and upper third position. Preheat the oven to 375\\u00b0F.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936930525332\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Whisk the egg white (which was set aside in step 4) with 1 tablespoon of cold water. Brush each bun with the glaze.\",\"text\":\"Whisk the egg white (which was set aside in step 4) with 1 tablespoon of cold water. Brush each bun with the glaze.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936947417349\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Bake until golden brown, about 18 to 20 minutes. Halfway through rotate the pans and switch racks to ensure even baking. After 15 minutes the raisins may begin to burn. To prevent burning, small pieces of foil can be placed over the raisins for the final few minutes of baking.\",\"text\":\"Bake until golden brown, about 18 to 20 minutes. Halfway through rotate the pans and switch racks to ensure even baking. After 15 minutes the raisins may begin to burn. To prevent burning, small pieces of foil can be placed over the raisins for the final few minutes of baking.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936948150354\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Remove the buns from the oven and place them on a cooling rack.\",\"text\":\"Remove the buns from the oven and place them on a cooling rack.\",\"url\":\"https:\\\/\\\/cookingthechristianyear.com\\\/index.php\\\/st-lucia\\\/#wpzoom-rcb-direction-step-1670936963437367\",\"image\":\"\"}]}<\/script>\n\t<\/div><!-- \/.wp-block-wpzoom-recipe-card-block-recipe-card -->\n\n<style id=\"wpzoom-rcb-block-template-newdesign-inline-css\" type=\"text\/css\">\n\t.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .recipe-card-image .wpzoom-recipe-card-print-link .btn-print-link {\n                background-color: #be9e50;\n                box-shadow: 0 5px 40px #be9e50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .details-items .detail-item .detail-item-icon {\n                color: #be9e50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list>li .tick-circle {\n                border: 2px solid #be9e50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list > li .tick-circle {\n                border-color: #be9e50;\n            }\n.wp-block-wpzoom-recipe-card-block-recipe-card.is-style-newdesign .ingredients-list > li.ticked .tick-circle {\n                border-color: #be9e50 !important;\n                background-color: #be9e50;\n            }\n<\/style>\n<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Cooking Through the Christian Year Early Winter ABOUT THE ART Vergos, Raphael. Saint Lucy. 1492\u20131505. Oil and gold on panel. 175.8 \u00d7 93.7 cm (69 1\/4 \u00d7 36 7\/8 in.); Painted Surface: 168.6 \u00d7 84.6 cm (65 7\/8 \u00d7 33 3\/8 in.). Gift of James [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":""},"class_list":["post-7777","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages\/7777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/comments?post=7777"}],"version-history":[{"count":13,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages\/7777\/revisions"}],"predecessor-version":[{"id":8244,"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/pages\/7777\/revisions\/8244"}],"wp:attachment":[{"href":"https:\/\/cookingthechristianyear.com\/index.php\/wp-json\/wp\/v2\/media?parent=7777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}