Solstice Sun Bread
I’ve always loved celebrating solstice, if only because there’s zero pressure to do it. There are no gifts to buy, no parties to throw, no cards to send. No one expects you to decorate your house or rent a special venue. And if you remember to celebrate, great, but if you forget, no one will ever know.
It’s also a nice opportunity to focus on something other then ourselves, to look outside our window and feel some sort of reverence for the plants and animals and our own little place in the natural world. Typically, we mark the day by making a sun cake and treats for the birds, who are often eking by while they wait for the plants to spring back to life.
This year we made sun bread, using a recipe from Elisa Kleven’s book Sun Bread. I love it for its simplicity - plus, my kids enjoy kneading the buttery, forgiving dough and rolling up the sun rays like teeny tiny snails. It’s delicious too and, at least for me, a welcome reprieve from the sugary holiday treats that take center stage this time of year.
To prepare, you’ll need to set aside two hours to let the bread rise - once before you shape the dough and once afterwards. Other than that, it’s one of the easiest bread recipes I’ve tried. I hope you enjoy it!
Ingredients
3 eggs
3 tbsp sugar
2 cups sifted flour, plus more for dusting
1 stick of butter, melted
2 packets active dry yeast
3 tbsp milk
1 tsp salt
Directions
Line a baking sheet with parchment paper.
Whisk the milk and yeast in a small bowl and let stand for 5 minutes, or until it starts to foam.
In a separate bowl, mix the eggs, sugar, and butter.
In a large bowl, mix 2 cups of flour and 1 teaspoon salt.
Pour the wet ingredients from steps 1 and 2 into the bowl of flour and salt (from step 3).
Knead the dough on a floured surface for about ten minutes. If it’s too wet and sticks to your hands, add a bit more flour (I usually add 1/4 to 1/2 a cup).
Roll the dough into a ball and place it in a large, greased bowl. Cover and let rise for 1-2 hours, or until the dough doubles in size.
Remove the dough from the bowl, place on a floured surface, and knead it for a few minutes, then split the dough into two equal pieces.
Mold one piece of dough into the shape of a sun (I flatten it into a round disc). Using your index finger, poke two holes to make eyes. Roll a small ball for the nose. If you want to add a smile, you can do that now too. Place the dough on the baking sheet.
Separate the second half of the dough into 10-12 equal balls (the amount will depend on the size of your sun). Roll the balls into long 5-6” rolls and spiral them into tiny round snail-like circles. Attach them to the outer edge of the sun to create sun rays.
Cover the bread and let it rise for one hour.
Bake at 400 degrees for 10-20 mins, checking frequently to make sure it doesn’t burn. When you think it’s ready, poke a toothpick into the center of the bread; if it comes out clean, the bread is ready.
Let cool, create an egg wash, if desired, and a serve warm.