St. Lucia Saffron Buns
Golden, aromatic, and lightly sweet, these St. Lucia Saffron Buns are traditional Swedish saffron rolls, perfect for celebrating St. Lucia Day or adding festive warmth to any holiday morning.
12 Servings
Ingredients
For the Dough:
- ¾ cup milk 175 ml
- ½ teaspoon saffron threads
- 1 teaspoon plus ¼ cup 50 g granulated sugar divided
- 1 ¼-ounce packet active dry yeast
- 3½ to 4 cups 490–570 g all-purpose flour
- ½ teaspoon kosher salt
- Seeds from 3 cardamom pods ground (optional)
- ¼ cup 56 g unsalted butter softened
- ¼ cup sour cream or quark, if available
- 2 large eggs
- Raisins for decoration
For the Glaze:
- 1 egg beaten
Instructions
Prepare the Saffron Milk:
- In a small saucepan, combine the milk, saffron threads, and 1 teaspoon sugar. Heat gently until the milk is steamy but not boiling. Remove from heat and stir to dissolve the sugar. Allow to cool until lukewarm (approximately 115°F / 46°C).
Bloom the Yeast:
- Sprinkle the yeast over the warm saffron-infused milk and let it stand for 5–10 minutes, or until foamy. This indicates that the yeast is active and ready for use.
Combine Dry Ingredients:
- In the bowl of a stand mixer, whisk together 3½ cups flour, the remaining ¼ cup sugar, salt, and ground cardamom (if using).
Incorporate Wet Ingredients:
- Make a well in the center of the dry mixture. Add the yeast mixture, eggs, butter, and sour cream. Mix on low speed using the paddle attachment until combined and a soft dough begins to form.
Knead the Dough:
- Switch to the dough hook attachment. Knead the dough on medium speed for 6–8 minutes, gradually adding additional flour as necessary, one tablespoon at a time, until the dough is smooth, elastic, and slightly tacky but not sticky.
First Rise:
- Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm, draft-free location for 1–2 hours, or until doubled in size.
Shape the Buns:
- Once the dough has risen, gently deflate it and divide it into 12–14 equal portions (approximately 60–70 g each). Roll each portion into a 14-inch rope, then coil both ends in opposite directions to form an “S” shape. Place shaped buns on a parchment-lined baking sheet.
Second Rise:
- Cover the shaped buns lightly with plastic wrap and let them rest for 30–60 minutes, or until puffy and nearly doubled in size.
Preheat and Prepare for Baking:
- Preheat the oven to 400°F (205°C). Brush the buns gently with the beaten egg glaze and place one raisin in the center of each spiral.
Bake:
- Bake for 10–12 minutes, rotating the pan halfway through baking to ensure even browning. The buns should be golden and fragrant when finished.
Cool and Serve:
- Remove from the oven and cool on a wire rack for at least 5 minutes before serving. Serve warm or at room temperature.
Notes
To make St. Lucia Saffron Buns gluten-free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend containing xanthan gum. Ensure that your yeast, baking powder, and cardamom (if used) are certified gluten-free. Because gluten-free doughs are typically softer, handle gently and allow a slightly longer rise time for the best texture. The resulting buns will still be tender, aromatic, and beautifully golden with the traditional saffron hue.