St. Lucia Buns As seen on Sarah Kieffer Bookmark recipe Print recipe Download recipe Share Cook Time 18 to 20 minutes Rating 0 out of 5 stars (0) Ingredients 12 servings 1 cup milk1/4 teaspoon saffron threads, lightly crushed1/2 cup butter4 1/2 cups King Arthur Unbleached All-Purpose Flour1 tablespoon instant yeast1/4 cup potato flour or 1/2 cup instant potato flakes1 1/2 teaspoons salt1/3 cup granulated sugar3 large eggs1 teaspoon vanilla extract1 large egg white (reserved from dough) mixed with 1 tablespoon cold watercoarse pearl sugar, optionalgolden raisins, optional Calories DessertsKid-FriendlyBakingDairyEggsIntermediateWinterChristmasSweetNordicBreads ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a small saucepan set over medium heat (or in a microwave-safe bowl in the microwave), heat the milk and saffron to a simmer; remove from the heat and stir in the butter. Set the mixture aside to allow the butter to melt and cool to lukewarm, 30 to 35 minutes. You can reduce the milk’s cooling time by about 10 minutes by refrigerating it. Step 2 In a large bowl or the bowl of a stand mixer, whisk together the yeast, flours, salt and sugar. Step 3 Separate one of the eggs, and set the white aside; you’ll use it later. Step 4 Pour the lukewarm milk and butter mixture over the dry ingredients. Step 5 Add the 2 whole eggs, 1 egg yolk, and the vanilla. Mix to combine, then knead for about 7 minutes by mixer, or 10 minutes by hand, till the dough is smooth and supple. Step 6 Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise for 1 hour, or until it’s quite puffy, though not necessarily doubled in bulk. Step 7 Gently deflate the dough, and divide it into 12 equal pieces. A scale makes this job easy; each piece will weigh about 92g, or 3 1/4 ounces. Step 8 Shape the pieces of dough into rough logs, and let them rest, covered, for about 10 minutes. This gives the gluten a chance to relax. Step 9 Roll each log into a 15" to 18" rope. They’ll shrink once you stop rolling; that’s OK. Step 10 Shape each rope into an “S” shape. Tuck a golden raisin into the center of each of the two side-by-side coils, if desired. Step 11 Place the buns on a lightly greased or parchment-lined baking sheet, leaving an inch or so between them. Cover them, and let them rise for about 30 minutes, till they’re noticeably puffy, but definitely not doubled. While they’re rising, preheat the oven to 375°F. Step 12 Brush each bun with some of the egg white/water glaze. Sprinkle with coarse white Swedish pearl sugar, if desired. Step 13 Bake the buns until they’re golden brown, about 18 to 20 minutes. If you’ve used raisins, tent them with foil for the final 3 minutes, to prevent the raisins from burning. Step 14 Remove the buns from the oven, and transfer them to a rack to cool. Chef’s notes This recipe was originally posted a few years ago and has been brought back for the holidays.St. Lucia Buns are not as sweet as some other holiday treats but are delicious nonetheless.They can be made any time in December to enjoy with family traditions.This post was sponsored by King Arthur Flour.
