adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

St. Lucia Saffron Buns
0 Likes
Prep Time:
150 minutes
Cook Time:
12 minutes
Total Time:
162 minutes
Delicious saffron-infused Swedish Christmas rolls, perfect for St. Lucia Day celebrations.
Ingredients:
  • 3/4 cup milk (175 ml)
  • 1/2 teaspoon saffron threads
  • 1 teaspoon plus 1/4 cup (50 g) white, granulated sugar
  • One 1/4-ounce packet active dry yeast (check the expiration date on the package to make sure it's still good!)
  • 3 1/2 to 4 cups (490 g to 570 g) all purpose flour
  • 1/2 teaspoon kosher salt
  • The seeds from 3 cardamom pods, ground (optional)
  • 1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
  • 1/4 cup of sour cream (or quark if available)
  • 2 large eggs
  • Raisins
  • Glaze
  • 1 egg, beaten
Instructions:
  • In a small pot, warm the milk, saffron, and 1 teaspoon of sugar until the milk is steamy. Remove from heat, stir to dissolve the sugar, and let cool until warm to the touch, about 115°F.
  • Activate the yeast: Sprinkle the yeast over the warm saffron-infused milk and allow it to sit for 5 to 10 minutes until it turns foamy.
  • Combine 3 1/2 cups (490g) of flour, 1/4 cup sugar, salt, and ground cardamom in a stand-up mixer bowl. Alternatively, you can mix by hand if preferred.
  • Create a hollow in the middle of the flour. Pour in the yeast milk saffron mixture, eggs, butter, and sour cream. Combine until fully mixed.
  • Knead the dough: Switch to the dough hook of your mixer or knead by hand. Gradually add flour, one tablespoon at a time, until the dough is slightly sticky but does not stick to your hands completely.
  • Allow the dough to rise: Form the dough into a ball and place it in a spacious bowl. Seal the bowl with plastic wrap. Optionally, refrigerate the dough overnight. Let it rest in a cozy spot for 1 to 2 hours until it doubles in size. A sign that the dough is ready is if a finger indentation remains for a while when you poke it.
  • Shape the dough into S shapes: Once the dough has doubled in size, gently deflate it and knead lightly. Take a piece and shape it into a 2-inch wide ball (about 60 to 70 grams). Roll the ball into a 14-inch long snake. Curve the ends in opposite directions to create an S shape with spirals at each end. Arrange on a lined baking sheet and repeat with the remaining dough.
  • Allow dough to rise again: Cover with plastic wrap and let rest in a warm spot until dough doubles in size, about 30 minutes to 1 hour.
  • Preheat your oven to a toasty 400°F (205°C).
  • Brush the uncooked buns with a shiny layer of beaten egg using a pastry brush, then neatly position raisins in the centers of the "S" spirals.
  • Bake: Bake in a 400°F (205°C) oven for 10-11 minutes, turning halfway for even browning, until buns are golden brown. Let cool for 5 minutes before enjoying.

Similar Recipes