A sweet baked pastry shaped like a Lutheran rose, made with wheat flour, nuts, almonds, candied citrus fruits, raisins, milk, honey, strawberry or apricot jam and chocolate shavings. Reportedly created by Katharina von Bora, the wife of Martin Luther. In Saxony, this sweet specialty bread is baked once a year on October 31 in honor of Reformation Day.
- 1 cup milk (250 ml)
- 3-1/2 Tbsp butter (50g)
- 3 cups flour plus 2 Tbsp (500g)
- 1/4 cup sugar 30g
- 8 ts dry yeast 40g
- 3/4 cup raisins 100g
- 1/2 cup chopped almonds 50g
- 1 tbsp chopped lemon peel
- 1 tsp lemon zest
- powdered sugar for glazing
Recipe translated and adapted from Bäckerei Cafe Eckert, Dresden
Mix all dry ingredients well in a large bowl
Warm milk in a small pot on the stove (don't bring to a boil)
Add all liquid ingredients to the warm milk
Add liquid ingredients to the dry ingredients. Add the egg at the end. Stir and knead all ingredients well until the dough separates from the edges of the bowl.
Cover dough with a towel and let rise for 30 min at a warm place. If you do not find a warm place. heat oven to 150 F, let dough rise inside.
Grease 10-inch baking pan and dust with flour.
Knead dough one more time for 5 minutes and add to the baking pan. Let rise again for 30 minutes.Pre-heat oven to 380 F.
Bake the Lutherbread for 50-60 minutes. Test the bread by "knocking" on the top. If it sounds "hollow" the bread is done. While still warm, glaze the bread with apricot preserve and sprinkle with the chocolate shavings