We’re having the first blizzard of the season today. I just checked the weather and it shows a blizzard warning until 1am tomorrow morning. That’s life in the UP, eh?
We are going ahead with today’s Cornish Saffron Bun bake, as well as everything else on the schedule [December Bread Schedule]. Our long, slow fermentation style of baking gives our breads the quality and distinctive flavors you’ve come to expect, but it makes it very difficult to change plans at the last minute. Everything was already put in motion yesterday, and once they are started, you either bake them or throw them away.
Thursday we are baking our monthly batch of Irish Soda Bread. Friday we will have Stollen and Challah again.
Saturday, it’s something new for us. We are baking St. Lucia Buns (Lussekatter).
I know them as a Swedish tradition, but they may be traditional to other Scandinavian countries, as well. The dough is similar to Cornish Saffron Buns, but it does not contain currants and golden raisins in the dough. They are also are formed into several prescribed shapes and accented with dark raisins. They are as lovely to look at as they are to eat. Here’s a page that shows some of the traditional shapes: [Lucia Buns Photo Gallery].
Take care of yourselves. If you want to venture out, we’ll keep the coffee fresh and hot for you.
Peter