Description
St. Lucia Saffron Buns are soft, fragrant sweet buns infused with delicate saffron flavor, traditionally enjoyed during the Christmas season in St. Lucia. These buns are slightly sweet, enriched with butter and egg, studded with raisins, and topped with pearl sugar for a delightful crunch. Perfect for festive breakfasts or afternoon tea.
Ingredients
Scale
Liquid Ingredients
- 1 cup whole milk
- 1 large egg, room temperature
- 1 egg, beaten (for egg wash)
Dry Ingredients
- 1/2 teaspoon saffron threads
- 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)
Fat
- 1/2 cup unsalted butter, softened
Instructions
- Steep the saffron: Warm the whole milk until just steaming, then remove from heat. Add the saffron threads to the milk and let it steep for 10 minutes to infuse the flavor and color.
- Activate the yeast: Allow the saffron milk to cool to lukewarm temperature. Sprinkle the active dry yeast over the milk and stir in 1 tablespoon of the sugar. Let it rest for 5 to 10 minutes until the yeast becomes foamy, indicating it is active.
- Combine ingredients: In a large bowl, mix the yeast mixture with the remaining sugar, softened butter, beaten egg, and salt. Gradually stir in the all-purpose flour until a dough begins to form.
- Knead the dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until it is smooth and elastic, which helps develop gluten for a good texture.
- First rise: Place the kneaded dough into a greased bowl. Cover it with plastic wrap or a damp cloth and let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Shape the buns: Punch down the risen dough to release the 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 spiral end of the shaped dough pieces. Arrange the buns on a baking sheet lined with parchment paper.
- Second rise: Cover the shaped buns and allow them to rise again for 30 to 40 minutes until they have puffed up.
- Prepare for baking: Preheat your oven to 375°F (190°C). Brush the buns gently with the beaten egg wash and sprinkle pearl sugar on top if you desire a crunchy topping.
- Bake: Bake the buns in the preheated oven for 14 to 16 minutes or until they are golden brown on top. Remove from the oven and let them cool slightly before serving.
Notes
- Use room temperature ingredients to ensure even mixing and rising.
- Steeping the saffron in warm milk releases its full aroma and color.
- Kneading is essential for the texture; do not rush this step.
- Raisins can be soaked beforehand in warm water or rum for extra juiciness and flavor.
- Pearl sugar is optional but adds a traditional look and crunch.
- Store saffron buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
