Shopping list for the wreath
250g plain flour
1 sachet dried yeast
1 teaspoon salt
1 free-range organic egg
50 grams butter cubes (room temperature)
100 ml lukewarm milk
The filling
1 orange, juice only + 50 ml water
75g dried apricots
75g raisins
70g light brown caster sugar
75g butter (room temperature)
2 tablespoons flour
Today we're baking a delicious St. Lucia Wreath, because tomorrow—December 13th—is Saint Lucia's Day! We're writing the recipe in two parts to reduce scrolling, but you can print the PDF, if you prefer.
How to make a Saint Lucia Wreath
Place flour, salt, egg and butter in a large bowl.
Mix it all together until you have coarse crumbs.
Make a well in the middle and pour in the yeast.
Add a splash of milk, stir it and leave it like this for 5 minutes.
Gradually add the remaning milk while you are mixing.
Knead the dough briefly by hand and thinly grease a clean bowl.
Place the dough in the greased bowl and cover it.
Put the bowl in a warm spot and let the dough rise for at least 1 hour.
While the dough is busy rising you can already prepare the filling
Squeeze the orange.
Stir in 50 ml water.
Place the fruits with the juice in a bowl.
Place the soft brown sugar, butter and flour in a bowl.
Fold it together until all is well combined and set the bowl aside.
Cover both bowls, set them aside and wait until the dough has dubbled in volume, then we continue with baking the Saint Lucia wreath
Later!