DOUGH:

3/4 c. milk
2 pkgs. dry yeast or 2 cakes compressed yeast
1/2 c. lukewarm water
2/3 c. sugar
5 c. sifted all purpose four
1/2 c. soft butter
2 eggs
1 tsp. salt
1 tsp. powdered cardamom seed

1. Scald milk and cool to lukewarm. Add yeast to lukewarm water in mixing bowl and stir until yeast is dissolved. Stir in lukewarm milk and sugar.

2. Beat in 2 cups flour and beat until mixture is smooth. Add butter, eggs, salt and cardamom and beat until well mixed. Add remaining flour. Turn dough out on lightly floured pastry cloth or board and knead until smooth and elastic.

3. Place in greased bowl, cover well and let rise until double in bulk, about 1 1/2 hours. Punch down and again let rise until double in bulk, about 3/4 hour. Shape into Lucia buns or tea rings.

1/4 c. seedless raisins
1 egg white, slightly beaten
1 tbsp. cold water

Cut risen coffee bread dough into 32 pieces. Roll each piece 16" long and cut in half. Place strips side by side and curl out the 4 ends to shape the bun. Place a raisin in each curved end. Let rise until double in bulk, about 1/2 hour. Brush buns with egg white mixed with water. Bake in moderate oven, 350 degrees, for 11 to 12 minutes. Yield: 32 buns.