Easy St Lucia Saffron Buns
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5
12 reviews
Excellent
Easy St Lucia Saffron Buns
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An easy recipe for miniature saffron buns inspired by traditional Swedish St Lucia Buns. These enriched yeast bread buns are infused with saffron for a festive treat.
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Ingredients
- ¾ cup milk whole
- 1 teaspoon saffron strands
- ¼ cup sugar caster sugar or superfine granulated sugar
- 2¼ teaspoon dry active yeast
- ¼ cup butter unsalted, softened
- 2½ cups all-purpose flour or plain flour
- ¾ cup bread flour strong
- 1 teaspoon salt
- 2 egg +1 for egg wash
- 2 tablespoon quark optional, or cream cheese
- 48 currants dried
Instructions
- Place the milk, saffron strands and 1 teaspoon of the sugar into a small saucepan and heat over a medium heat. Bring to a simmer (about 5 minutes) and then remove from the heat and allow to cool for about 5 minutes, until about 113°F (45C) before sprinkling the yeast over. Give this a stir and allow to sit for about 10 minutes until foamy.
- Meanwhile in the bowl of a standing electric mixer fitted with a dough hook, place the flours, remaining sugar and salt. Stir lightly.
- Once the milk and yeast is ready, pour this into the flour, immediately followed by the eggs, butter and quark or cream cheese if using.
- Turn the mixer to a medium low setting and knead for about 15 minutes until the dough has formed and is pulling itself away from the sides of the bowl.
- Transfer the dough to a buttered bowl and cover in cling film (plastic wrap). Leave in a warm place for about 2 hour until doubled in size.
- Once proofed, knock the dough back and turn out onto a clean work surface.
- Using a dough cutter divide into 24 pieces. Roll each of these out into a long piece (about 12 inches) and twist the ends in to form an S shape. See photos in blog post for demonstration.
- Place the shaped mini buns onto lined baking sheets, well spaced and cover in clean tea towels. Allow to proof for about 30 minutes. Meanwhile preheat an oven to 350°F (175C/155C Fan).
- Following the second proof, brush each bun with beaten egg and press a dried currant in the centre of the swirls on both ends of the bun (see images).
- Bake in the centre of the preheated oven for 10 to 12 minutes until golden. Remove and allow to cool on a wire rack.
Nutrition Information
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Calories
67kcal
(3%)
Carbohydrates
8.8g
(3%)
Protein
2.1g
(4%)
Fat
2.8g
(4%)
Saturated Fat
1.5g
(8%)
Cholesterol
20mg
(7%)
Sodium
121mg
(5%)
Potassium
47mg
(1%)
Fiber
0.6g
(2%)
Sugar
3.1g
(6%)
Calcium
15mg
(2%)
Nutrition Facts
Serving: 24mini buns
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 8.8g | 3% |
| Protein | 2.1g | 4% |
| Fat | 2.8g | 4% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 20mg | 7% |
| Sodium | 121mg | 5% |
| Potassium | 47mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 3.1g | 6% |
| Calcium | 15mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
12 reviews
Excellent
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