Recipes

Allergy Friendly Holiday Bread

Yesterday we celebrated Saint Lucia’s Day, a holiday in Sweden that remembers Lucia who fed the poor and also marks the beginning of longer days to come. My husband’s mother was Swedish, so he has many sweet childhood memories of Christmas: the food, singing Swedish songs, Saint Lucia’s Day, the decorations and many other Swedish traditions. We make an effort every year to recreate that fun for our kids as a way to remember their dear Farmor (Grandmother) and where they come from.  As part of the Saint Lucia celebration, girls dress up with a crown of candles (or fake candles in our case) and boys dress as star boys, they sing traditional songs and serve sweet treats to their parents.

1112-stluciabreadIt was lovely time for our family this morning, remembering Farmor, talking about Sweden, playing music on the Piano and sitting down to a special breakfast. Food is such a part of special holiday traditions, but with my daughter’s food allergies, those traditional recipes we grew up on have to be reworked. These new recipes can blend in with old traditions beautifully so these memories can continue. It’s important to us that at least in our house, my daughter doesn’t have to be excluded in any way and these recipes will be hers to keep and make her whole life.

This bread turned out lovely and could be made for any holiday occasion or celebration. I shaped the bread in a braided wreath, reminiscent of Saint Lucia’s head wreath, but you could make sweet rolls or a fat braided loaf also with this same dough recipe. This one isn’t gluten free.

God Jul!

St. Lucia Sweet Bread
Yum
Print Recipe
This recipe contains regular glutened flour. I have not experimented with a gluten-free option, but with such a fragile dough, it may not braid easily. If there's enough interest, I would re-work the recipe -- Let me know.
St. Lucia Sweet Bread
Yum
Print Recipe
This recipe contains regular glutened flour. I have not experimented with a gluten-free option, but with such a fragile dough, it may not braid easily. If there's enough interest, I would re-work the recipe -- Let me know.
Ingredients
For the Dough:
  • 1 1/2 cups rice milk or other to fit your allergy
  • 2 tablespoons yeast 2 packets
  • 1 tablespoon sugar
  • 6 tablespoons vegan “butter” Earthbalance or other to fit your allergy
  • 1 teaspoon salt
  • 3 tablespoons coconut yogurt or other yogurt to fit your allergy
  • 1/3 cup maple syrup agave nectar or honey works too
  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 5 cups flour
For the glaze:
  • 1 1/2 cups powdered sugar
  • 1/4 cup orange juice
Instructions
  1. Start off by warming the milk in a sauce pan – just as it reaches about body temperature pour about 1/2 a cup off into a large mixing bowl. Add the yeast and sugar to the mixing bowl and let sit until dissolved and bubbly.
  2. Meanwhile back at the sauce pan, to the rest of the milk add the butter and salt and heat gently until melted. Before adding to the mixing bowl, make sure it is not too hot or it will kill the yeast.
  3. Add the yogurt, syrup, OJ and zest to the mixing bowl and mix well.
  4. Slowly add the flour until completely combined and let the mixer run with a dough hook (or kneed by hand) for a couple minutes.
  5. Put the dough into a large, lightly greased bowl and set aside in a warm place to rise for 1 1/2 – 2 hours or doubled in size.
  6. Divide the dough into three parts and roll out into long snakes about 36 inches long. Braid the pieces, form into a ring and tuck in the loose ends. Again leave it to rise for about an hour.
  7. Preheat the oven to 375°. Brush the braid with a little rice milk and put in the oven to bake for about 30 minutes or until golden brown. Let it cool for about an hour before glazing or the glaze will just melt off.
  8. For the glaze, sift the powdered sugar in a bowl and wisk in the orange juice a little at a time until the desired consistency is reached. You can then drizzle the glaze over your cooled bread with a spoon. For garnish, you can add cranberries, raisins, pearl sugar, pomegranate seeds, (slivered almonds if you are nut allergy free) or whatever you like.
There is no Nutrition Label for this recipe yet.

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