I thought I’d share this recipe since the commemoration for Santa Lucia is this week. I can’t verify the authenticity of the recipe, since I’m not Swedish, but I do know that the children love it when I make these, and Bunny loves getting to play Santa Lucia on December 13!

• 1 package dry yeast
• 1/4 cup very warm water
• 1/2 cup milk, scalded and then cooled
• 1/4 cup sugar (plus extra for sprinkling)
• 1/4 cup softened butter (plus extra for brushing on top)
• 2 eggs
• 1/2 tsp. ground cardamom
• 1/2 tsp. salt
• pinch saffron (or yellow food coloring)
• 1/2 tsp. orange zest
• 3-3 1/2 cups flour
• raisins

Dissolve yeast in warm water.
Stir in milk, sugar, butter, 1 egg, cardamom, saffron or food coloring, salt, and orange zest.
Stir in 1 1/2 cups flour and beat until smooth.
Stir in enough remaining flour to make the dough easy to handle.
Turn out onto a floured surface and knead 5-10 minutes.
Place in a greased bowl, turn, and cover. Let rise in warm place until doubled in size (about 1 1/2-2 hours).
Punch down the dough. Divide into two portions and cut each portion into six pieces.
Shape each piece into a smooth rope about 10-12 inches long.
Shape each rope into an “S” shape and curve both ends into a tight coil.

Place one raisin in the center of each coil.

Place on greased cookie sheets. Brush the tops with butter.
Let rise in a warm place for 30-45 minutes.
Heat the oven to 350. Brush the buns with the remaining egg beaten and mixed with water, and sprinkle with sugar.
Bake for 15-20 minutes or until golden brown. Serve warm.