See, what's not to like?
Here's our St. Lucia dolls, made many years ago. We love getting these out at Christmas time.
When Mimi was little she'd toddle around with a doll clutched in each hand, their little pipe cleaner arms all akimbo and occasionally their head would pop off and roll across the floor.
ST. LUCIA WOMEN ARE STRONG WOMEN.
Last summer we got this little tile to add to our decorations.
It even has a recipe for the traditional buns on the back! And we love us some traditional buns!! (recipe below)
Didn't they turn out pretty? I even happened to have the Swedish pearl sugar (from a previous belgian waffle experiment) so we used that for maximum Lucia authenticity.
I teased Bella that she would have to put candles on her head and get up before dawn. I love teasing her at this age because she is never quite sure if you are joking or not.
Saint Lucia Buns
Traditionally served by the eldest daughter before sunrise on St. Lucia Day, December 13th.
1/2 cup warm water
2 packages active dry yeast
1/2 cup margarine or butter, softened
2/3 cup scalded milk, cooled
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
5 to 5 1/2 cups flour, divided
1/2 cup raisins
1 egg, slightly beaten
1 tablespoon water
2 tablespoons sugar
Dissolve yeast in warm water. Stir in butter, milk, sugar, eggs, salt, cardamom, saffron, and 3 cups of flour. Beat until smooth. Stir in remaining flour. Knead until smooth. Place in greased bowl, cover, and let rise until doubled. Punch down. Take a lump of cough and make it into a rope. Cut rope into 8-inch lengths. Cross one piece over another forming a cross. Shape a coil at end of each rope, having all coils facing the same way. Place a raisin in the center of each coil. Place rolls on greased baking sheet. Brush lightly with butter. Let rise until puffy, about 30 minutes. Mix egg and water; brush buns lightly. Sprinkle with sugar, bake at 350 degrees for about 15 minutes or until golden brown.