Description
St. Lucia Saffron Buns are fragrant, golden sweet buns infused with aromatic saffron and studded with raisins. Traditionally enjoyed during the festive Saint Lucia celebration, these soft, lightly spiced buns are perfect for breakfast or as a delightful snack with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1/2 teaspoon saffron threads
- 1/2 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 egg, beaten (for egg wash)
Dry Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1/2 cup raisins
- Pearl sugar (optional, for topping)
Instructions
- Steep Saffron: Warm the milk until just steaming, then remove it from the heat. Add the saffron threads and let them steep for 10 minutes to release their color and flavor.
- Activate Yeast: Once the saffron milk has cooled to lukewarm, sprinkle the yeast over it and stir in 1 tablespoon of granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
- Mix Dough: In a large bowl, combine the yeast mixture with the remaining sugar, softened butter, egg, and salt. Gradually stir in the all-purpose flour until a dough begins to form.
- Knead Dough: Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic, which develops the gluten structure for a soft texture.
- First Rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Buns: Punch down the risen dough to release air. Divide it into 12 equal pieces. Roll each piece into a rope and shape it into an “S”.
- Add Raisins: Press raisins into each end of the spiral-shaped buns for added sweetness and texture.
- Second Rise: Place the buns on a baking sheet lined with parchment paper. Cover them and let rise again for 30–40 minutes until they become puffy.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Brush each bun with beaten egg wash to achieve a shiny golden finish. Optionally, sprinkle pearl sugar on top for a decorative sweet crunch.
- Bake: Bake the saffron buns for 14–16 minutes or until they are golden brown and cooked through. Allow them to cool slightly before serving.
Notes
- Saffron is a delicate spice; steeping it in warm milk helps maximize its flavor and vibrant color.
- Make sure the milk is lukewarm, not hot, when adding yeast to avoid killing the yeast.
- Kneading is essential for proper gluten development to ensure soft, fluffy buns.
- You can substitute raisins with currants or dried cranberries for variation.
- Pearl sugar adds a traditional touch but can be omitted if unavailable.
- These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
