Saint Lucia's Day Saffron Buns | Bakington's Bites

Heat 3/4 cup of milk until hot, then add 1/2 teaspoon of saffron strands and mix. Let it cool to lukewarm while the saffron infuses.

In a bowl, combine 2 4 cups of flour, 1/2 teaspoon of salt, and 1/3 cup plus 1 tablespoon of sugar. Add a little bit of cardamom if desired.

Add 1 tablespoon of sugar to the cooling milk mixture and mix. Then add 1 tablespoon of yeast and let it sit for 10 minutes until frothy.

Make a well in the center of the flour mixture and add the frothy yeast mixture, 2 eggs, 1/3 cup of cream (or sour cream), and 1/2 cup of butter. Mix until roughly incorporated.

Knead the dough by hand until it comes together into a soft dough. If it's too soft, add a tablespoon or two of flour; if too dry, add a tablespoon or two of milk.

Knead the dough for 10 minutes until smooth and springy, then place it in a greased bowl and cover with a tea towel. Let it prove in a warm place for 2 hours.

After 2 hours, the dough should have risen. Knock it down and divide it into 12 roughly equal pieces, sprinkling flour to prevent sticking.

Shape each piece into a rectangular shape, fold the edges together, and then curl the ends into an S shape. Place on a baking sheet lined with parchment paper.

Cover the shaped buns and let them proof for another 20 minutes.

Brush the buns with a beaten egg and press a raisin into each spiral. Bake in a preheated oven at 400 degrees for around 12 minutes until glossy and soft.

Equipment Needed

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