Description
St. Lucia Saffron Buns are fragrant, soft, and slightly sweet buns infused with delicate saffron threads, traditionally enjoyed during festive occasions. These beautifully twisted ‘S’ shaped buns are studded with raisins and topped with a glossy egg wash and optional pearl sugar, offering a delightful combination of rich flavors and a tender crumb.
Ingredients
Scale
Liquid Ingredients
- 1 cup whole milk
- 1/2 teaspoon saffron threads
- 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 (divided)
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1/2 cup raisins
Fats
- 1/2 cup unsalted butter, softened
Optional Toppings
- Pearl sugar (optional, for topping)
Instructions
- Steep Saffron: Warm the milk until just steaming, then remove from heat. Add the saffron threads to the hot milk and allow them to steep for 10 minutes to release their color and aroma.
- Activate Yeast: Let the saffron milk cool to lukewarm, then sprinkle the yeast over the surface. Stir in 1 tablespoon of sugar and let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Combine Ingredients: In a large bowl, mix the yeast-saffron milk mixture with the remaining sugar, softened butter, whole egg, and salt. Gradually add the all-purpose flour, stirring continuously until a dough starts to form.
- Knead Dough: Turn the dough out onto a floured surface and knead it for 8 to 10 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
- Shape Buns: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope and shape into an ‘S’ shape, which is traditional for these buns.
- Add Raisins: Press raisins into each end of the spiral-shaped buns. Arrange the shaped buns on a baking sheet lined with parchment paper.
- Second Rise: Cover the buns and let them rise again in a warm place for 30 to 40 minutes until they become puffy.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Brush each bun with the beaten egg wash to give them a beautiful golden shine. Optionally, sprinkle pearl sugar on top for added texture and sweetness.
- Bake: Bake the buns for 14 to 16 minutes, or until they turn golden brown. Remove from the oven and let them cool slightly before serving to fully enjoy their fragrant saffron flavor and soft texture.
Notes
- Make sure the milk is not too hot when adding yeast, as high temperatures can kill the yeast.
- Steeping saffron in warm milk enhances the flavor and color dramatically, making these buns distinctive.
- Kneading properly develops gluten, ensuring a soft yet chewy texture.
- Use room temperature eggs for better dough consistency and yeast activation.
- Raisins can be soaked in warm water or rum beforehand for plumper texture and extra flavor.
- Pearl sugar is optional but adds a lovely crunch and decorative touch.
- The buns freeze well and can be reheated gently before serving.
