Glazed Citrus Loaf (Citreoncake)

Inspired by the signature citroencake served on KLM Royal Dutch Airline flights, this tender citrus loaf cake is studded with candied oranges and topped with a zesty glaze. Each slice is guaranteed to fill you with the warmth and comfort that’s characteristic of Dutch home-baked sweets.

Glazed Citrus Loaf (Citreoncake)
Serves: 1 (9×5-inch) cake
 

Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1¼ cups (250 grams) granulated sugar
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (7 grams) tightly packed orange zest
  • 4 large eggs (200 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 2 cups (250 grams) plus 1 teaspoon (3 grams) unbleached cake flour, divided
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ⅓ cup (80 grams) whole milk, room temperature
  • ½ cup (70 grams) finely chopped candied orange slices
  • Vanilla Glaze (recipe follows)
Vanilla Glaze
  • 1¼ cups (150 grams) confectioners’ sugar, sifted
  • 3 tablespoons (45 grams) heavy whipping cream
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt

Instructions
  1. Preheat oven to 325°F (170°C). Spray a 9×5-inch loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and zests at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition. Beat in vanilla bean paste. (Mixture may look slightly curdled at this point, but batter will come together.)
  3. In a medium bowl, whisk together 2 cups (250 grams) flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be thick.)
  4. In a small bowl, stir together candied orange and remaining 1 teaspoon (3 grams) flour until well combined; fold into batter. Spoon batter into prepared pan; using a small offset spatula, smooth into an even layer.
  5. Bake until a wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 25 minutes, rotating pan halfway through baking. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
  6. Spoon Vanilla Glaze onto cooled cake, and spread as desired. Serve immediately, or let stand until glaze is set, about 30 minutes.
Vanilla Glaze
  1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.

3.5.3251

 

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St Lucia Buns

Every December 13, across the snowy towns of Scandinavia, families rise early in the dark to begin preparing for a centuries-old winter solstice celebration, a festival of lights. The eldest daughter of each household wakes first. Donning a white gown with a red sash and a candle-lit wreath crown, she carries a tray of brilliant golden St Lucia buns from room to room, singing carols and serving the sweet saffron-scented buns to family and friends in honor of St. Lucia. Soon they will take to the streets for a processional, where a girl—nominated by her town as “Lucia”—carries a basket of St. Lucia buns, handing them out to the merry masses. She is accompanied by girls in white dresses and boys with star-coned hats. They twirl and sing along the streets. This is St. Lucia Day.

You can’t talk about St Lucia buns without mentioning the shapes. The soft, supple dough allows for a variety of them—from a braided wreath to the wilder prästens hår (“priest’s hair”). The classic S shape, with each end of the dough rope curling up in an opposite direction, is the most common and easy to execute. The origin of the S shape and its connection with St. Lucia is fairly unknown, but there are several theories. The most prevalent is that the S is supposed to resemble curled-up cats, hence the name lussekatter. In his new cookbook, The Nordic Baking Book (Phaidon Press, 2018), Magnus Nilsson asserts that the real lussekatt shape has four curls, and the common S shape is actually called jugalt, which means “Christmas boar.” 

No matter the shape, St Lucia buns are vibrant enough to bring warmth to even the coldest of Scandinavian winters. In the spirit of this season, do as the Swedes and take to the kitchen to bake out the dark. Rest assured, St Lucia buns will bring the light.

These Swedish ST Lucia Buns are made with sour cream and vodka. The traditional version requires the saffron to infuse in vodka overnight so it can develop an intense color, but our method is much faster. 

St Lucia Buns
 

Makes 19 buns
Ingredients
  • ⅓ cup (67 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • ½ teaspoon saffron, lightly crushed
  • 1 tablespoon (15 grams) vodka
  • ⅔ cup (160 grams) plus 1 tablespoon (15 grams) whole milk, divided
  • 1 tablespoon (9 grams) active dry yeast
  • ⅓ cup (80 grams) sour cream, room temperature
  • 2 large eggs (100 grams), room temperature and divided
  • 4 cups (480 grams) all-purpose flour
  • 1 tablespoon (9 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, softened
  • Garnish: Swedish pearl sugar*

Instructions
  1. Using a mortar and pestle, grind together 1 tablespoon (12 grams) granulated sugar and saffron. Place in a small bowl, and add vodka. Let stand for at least 20 minutes.
  2. In a small saucepan, heat ⅔ cup (160 grams) milk and remaining ⅓ cup (67 grams) granulated sugar over low heat, stirring occasionally, until mixture registers 110°F (43°C) on an instant-read thermometer. Remove from heat. Whisk in yeast; let stand until mixture is foamy, about 10 minutes. Whisk in sour cream and 1 egg (50 grams); whisk in saffron mixture.
  3. In a large bowl, combine flour and salt. In the bowl of a stand mixer fitted with the dough hook attachment, place yeast mixture. With mixer on low speed, gradually add half of flour mixture, beating until incorporated, 2 to 3 minutes. Add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next, about 5 minutes total, stopping to scrape sides of bowl as needed. Gradually add remaining flour mixture, beating until incorporated. Continue beating until dough is smooth and elastic, about 16 minutes.
  4. Spray a large bowl with cooking spray. Shape dough into a smooth round, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
  5. Line 2 baking sheets with parchment paper. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 19 (50-gram) pieces. (Keep dough covered while shaping so it does not dry out.) Roll each portion into a 12- to 13-inch rope, letting ends taper. Roll each end into a tight spiral in opposite directions, meeting in the middle to create an S shape. Place at least 3 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) for 45 minutes.
  6. Preheat oven to 400°F (200°C).
  7. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush top and sides of each bun with egg wash. Top with pearl sugar, if desired.
  8. Bake until golden brown, 7 to 10 minutes, rotating pans halfway through baking. Let cool on a wire rack. Buns will keep for 3 to 4 days in an airtight container.

Notes
*We used Lars Own Swedish Pearl Sugar.

 

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