Name: St. Lucia Buns
Yield: Makes 16 buns
Ingredients: 1 large egg, beaten; 1 cup 2% milk; 1 teaspoon saffron threads, crushed; ½ teaspoon salt; ½ cup butter; 1 (¼ ounce) pkg active dry yeast; 4½ to 5 cups all-purpose flour; 2 large eggs; ¼ cup warm water (105° to 115° F.); ½ cup sugar

Preparation info

Makes
16
buns

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

Saffron is the most expensive spice in the world because it’s harvested by hand. The brilliant color comes from the yellow-orange stigmas of a purple crocus. Using it in buns for St. Lucia’s feast day on December 13th highlights the importance of the day.

Ingredients

1 cup 2% milk
½ cup sugar
½ cup

Method

Combine the milk, sugar, butter and salt in a medium saucepan and heat over medium heat until small bubbles form on the side of the pan, about 2 to 3 minutes. Remove from the heat and add the saffron. Cool to 115° F. The butter doesn’t need to be melted. Pour into the bowl of a heavy-duty mixer. Sprinkle the yeast over the warm water and let stand 5 minutes until the yeast is dissolved.