St. Lucia Saffron Buns
Prep Time: 2 hrs 30 mins
Cook Time: 12 mins
Total Time: 2 hrs 42 mins
Servings: 12 to 14 servings
Ingredients:
3/4 cup milk (175ml)
1/2 teaspoon saffron threads
1 teaspoon plus 1/4 cup (50g) white granulated sugar
1 (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 (490g to 570g) all-purpose flour
1/2 teaspoon kosher salt
The seeds from 3 cardamom pods, ground, optional
1/4 cup (4 tablespoons, 56g) unsalted butter, softened
1/4 cup sour cream (or quark if available)
2 large eggs
Raisins
Glaze:
1 egg, beaten
Directions:
In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steaming. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.
Sprinkle the yeast over the warm saffron-infused milk, and let it sit for 5 to 10 minutes until foamy.
In the bowl of a stand-up mixer* whisk together 3 1/2 cups (490g) of the flour, remaining 1/4 cup of sugar, salt, and ground cardamom (if using).
Mix the ingredients until well incorporated.
Switch to the dough hook of your mixer (if using, otherwise knead by hand. On low speed, start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.
Shape the dough into a ball and place it in a large bowl. Cover with plastic wrap. (Note: at this point, you can make ahead and refrigerate overnight if you wish.)
Let it sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)
When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long.
Then curl the ends in opposite directions, forming an “S” with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.
Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.
Preheat oven to 400°F (205°C).
Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the “S” spirals.
Place in the oven and bake at 400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and let cool for 5 minutes before eating.
Notes:
This recipe makes 12 to 14 good-sized buns. You can easily double the recipe. Note that the cardamom is optional. I’ve made these buns with and without a little cardamom, and I prefer them with. I’m guessing it’s more traditional without.
*You can make this recipe without a mixer; for me, it’s just a bit easier with one.
Recipe courtesy of Simply Recipes.com
