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St. Lucia Saffron Buns

Preparation: total 3 hours, (rest time of 1.5 hrs and 20 minutes)
Baking: 15 minutes
Ingredients Method
200 ml whole milk
A pinch of saffron
25 g fresh yeast/7 g dried yeast
SaffronMilk infused with saffronAdd the yeasts
Heat the milk – it should be finger-warm, add saffron, stirand let the saffron infuse the milk. Then add the yeasts and dissolve them in the mixture.
75 g superfine caster sugar
100 ml natural yoghurt
Pour the mixture to a bowl of the stand mikserAdd the sugarAdd the yoghurt
Pour the mixture into a bowl of the standing mikser, equipped with the dough hook, add the sugar and mix until dissolved. Add the yougurt and mix until incorporated.
400-500 g bread flour
½ tsp salt
Gradually add the flourAdd salt
Keep mixing and then gradually add 400 g of the flour and then the salt.
100 g soft unsalted butter
1 egg (1/2 for the dough, ½ for eggwash)
Add soft butterLightly beat the eggAdd the half of the egg
Add the soft butter, lightly beat the egg and add a half of it. Mix until the flour, butter and egg is incorporated.
Transfer the dough on the floured worktopKnead the doughYou should get tacky doughPlace the dough in the oiled bowl
Transfer the dough into the worktop dusted with the flour. Knead, adding more flour – you may need all 100 g extra or less. The dough should be a little sticky. Transfer the dough to a lightly oiled bowl, cover with foil and set aside for an hour/ 1.5 hrs. The dough should double in size.
10 g raisins

Turn out the dough onto the flour surfaceDivide the dough into 16 equal pieces


Turn out the dough onto the flour worktop, punch and knead, then divide into 16 equal pieces.
Roll each piece into a ropeTake each end and twist them back in onthemselves in opposite direction to form a s shape.
Roll each piece into a rope, then take each end and twist them back in onthemselves in opposite direction to form a s shape.
A S shapesTransfer the buns on the baking tray
Transfer the formed buns onto baking trays lined with baking paper. Leave good distance between each bun as they will rise in the oven. Cover the tray with a kitchen towel and let them rest for 20 minutes.
Eggwash each bunPress a raisin in each swirl
Preheat the oven to 180C/Gas Mark 3
Take the half of the egg and brush each bun, then gently press a raisin in the centre of the swirl. Pop the buns in the overn and bake about 15 minutes. Cool on a wire rack and serve warm with unsalted butter.

The recipe from Scandikitchen Christmas recipes and traditions from Scandinavia, Bronte Aurell

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  • Emma and Steve says:

    These buns are almost too pretty to eat! Soft and fluffy, we had them for breakfast with strawberry jam but they can be great with other preserves.

  • Sarah C says:

    Can these be made up to the second rise point and then refrigerated overnight?? I was hoping to bake them in the am?.

    • Polly Eats London says:

      Hi Sarah, thanks. Yes, they can and they are more delicious as the dough developed the flavours overnight. Remove from the fridge at least one hour before shaping them, maybe allow a little more time for raising

  • Kristi says:

    The St Lucia Buns I have eaten before were quite dense. Your recipe and method made for a wonderfully soft and perfectly bun. I will make this recipe again. This was so easy and the result is amazing, however I don?t like saffron so I used a little. Kristi

    • Polly Eats London says:

      Thanks Kristi, I am glad your buns turned out delicious. Less saffron is also good; they are maybe less yellow but still taste great. Happy Christmas

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