Swedish St. Lucia Buns
1 cup milk
¼ t. saffron
½ cup butter
4 ½ cups flour
1 T. yeast granules
½ cup potato flour or flakes
1 ½ t. salt
1/3 cup sugar
3 large eggs (one separated)
1 t. vanilla
1 egg white + 1 T. water
Sultana raisins (golden)
In a saucepan heat the milk and saffron. Remove from heat and add butter. Cool to lukewarm.
In a bowl whisk yeast, flours, salt and sugar. Separate one egg and save the white.
Pour milk over the dry ingredients, add two eggs plus the extra yolk.
Mix well and knead until smoothe. Allow to rise one hour, deflate and cut into twelve pieces.
Form dough into S shapes and let rise another 30 minutes.
Apply glaze and bake at 375 degrees for 18-20 minutes
New Zealand Pavlova
4 egg whites
1/8 t. cream of tartar
1 cup superfine sugar (or granulated that is made fine in food processor)
1 T. cornstarch
1 t. vanilla
1 cup sliced fruit (kiwi and/or berries)
1 ½ cup sweetened whipped cream
¼ cup miniature chocolate chips of other small candies
Heat oven to 400 degrees. Line baking pan with parchment paper. Sprinkle cream of tartar over egg whites and beat until stiff. Whisk cornstarch and sugar. Combine two mixtures and fold in vanilla. Form mounds of meringue about 6” in diameter. Reduce heat in oven to 200 degrees and bake one hour. Turn oven off leaving meringue inside to cool. When cooled, fill each mound with whipped cream and top with fruit and candies.