Description
St. Lucia Saffron Buns are fragrant, sweet buns infused with the warm aroma of saffron and studded with plump raisins. This traditional Caribbean treat is perfect for festive occasions or breakfast, featuring soft, golden dough shaped into elegant ‘S’ spirals and topped with pearl sugar for an extra touch of sweetness and crunch.
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
Fat
- 1/2 cup unsalted butter, softened
Toppings (Optional)
- Pearl sugar (optional, for topping)
Instructions
- Steep the saffron: Warm the milk until just steaming, then remove it from the heat. Add the saffron threads to the warm milk and let it steep for 10 minutes to release its vibrant color and unique flavor.
- Activate the yeast: Once the saffron milk has cooled to lukewarm, sprinkle the active dry yeast over it along with 1 tablespoon of sugar. Stir gently and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dough ingredients: In a large bowl, combine the yeast mixture with the remaining sugar, softened butter, egg, and salt. Gradually add the all-purpose flour while stirring until a dough begins to form.
- Knead the dough: Turn the dough out onto a floured surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until it has doubled in size.
- Shape the buns: Punch down the risen dough to release air. Divide it into 12 equal pieces. Roll each piece into a rope and then shape each rope into an ‘S’.
- Add raisins: Press raisins into each spiral end of the ‘S’ shaped buns, ensuring they are evenly distributed and secure.
- Second rise: Place the shaped buns on a lined baking sheet. Cover them and let them rise again for 30 to 40 minutes until they are puffy and nearly doubled.
- Prepare for baking: Preheat the oven to 375°F (190°C). Brush each bun gently with beaten egg wash for a glossy finish. Sprinkle pearl sugar on top if desired for added texture and sweetness.
- Bake the buns: Bake the buns in the preheated oven for 14 to 16 minutes, or until they turn golden brown. Allow to cool slightly on a wire rack before serving.
Notes
- For best results, make sure the milk is not too hot when adding the yeast to avoid killing it.
- You can substitute raisins with currants or chopped dried cranberries for variation.
- Pearl sugar adds a traditional crunchy topping but can be omitted if unavailable.
- Saffron is quite potent; do not substitute with turmeric as it will alter the flavor significantly.
- If you prefer a dairy-free version, substitute the milk and butter with plant-based alternatives.
