St. Lucia Saffron Buns

Name: St. Lucia Saffron Buns
Prep time: 2 h 42 min
Cook time: 2 h 42 min
Total time: 2 h 42 min
Yield: 12
Cuisine: Global
Ingredients: 175 milliliters 3/4 cup milk; 1 teaspoons saffron threads; 1 teaspoon (50 g) white, granulated sugar; 7 grams packet active dry yeast (check the expiration date on the package to make sure its still good!); 828 milliliters (490 g to 570 g) all purpose flour; 1 teaspoons kosher salt; 59 milliliters (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened; 59 milliliters sour cream (or quark if available); 2 larges eggs; 1 serving Raisins; 1 egg, beaten

The recipe St. Lucia Saffron Buns can be made in about 2 hours and 42 minutes. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 214 calories, 6g of protein, and 7g of fat each. This recipe from Simply Recipes requires milk, saffron threads, eggs, and . It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: St. Lucia Saffron Buns, St. Lucia saffron buns, and Whole Wheat St. Lucia Saffron Buns.

Instructions

Heat milk, saffron, sugar: In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy.

Ingredients you will need

Saffron

Sugar

Milk

Equipment you will use

Pot

Remove from heat and stir to dissolve the sugar.

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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 sit for 5 to 10 minutes until foamy.

Ingredients you will need

Saffron

Yeast

Milk

Whisk flour, sugar, salt, cardamom: In the bowl of a stand-up mixer* whisk together 3 1/2cups (490 g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom (if using).

Ingredients you will need

Cardamom Powder

Cardamom

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Whisk

Bowl

*You can make this recipe without a mixer, for me it's just a bit easier with one.

Equipment you will use

Blender

Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream.

Ingredients you will need

Sour Cream

Saffron

Butter

All Purpose Flour

Yeast

Egg

Milk

Mix the ingredients until well incorporated.

Knead the dough: 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.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Blender

Let dough rise: Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.)

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let 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.)

Ingredients you will need

Dough

Form dough into S shapes: 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).

Ingredients you will need

Dough

Roll the ball out into a snake, about 14 inches long.

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Roll

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.

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Dough

Equipment you will use

Baking Sheet

Let sit for second rise: Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Brush with egg wash, place raisins on buns: Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns.

Ingredients you will need

Raisins

Roll

Egg

Equipment you will use

Pastry Brush

Oven

Place raisins in the centers of the "S" spirals.

Ingredients you will need

Raisins

Place in the oven and bake at400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.

Ingredients you will need

Roll

Equipment you will use

Oven

Remove from oven and let cool for 5 minutes before eating.

Equipment you will use

Oven