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Easy St Lucia Saffron Buns

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.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Servings: 24 mini buns
Calories: 67 kcal
Course: Breakfast , Snacks
Cuisine: Swedish

Ingredients

  • ¾ cup whole milk
  • 1 teaspoon saffron strands
  • ¼ cup sugar caster sugar or superfine granulated sugar
  • 2¼ teaspoon dry active yeast
  • ¼ cup unsalted butter, softened
  • 2½ cups all purpose or plain flour
  • ¾ cup strong bread flour
  • 1 teaspoon salt
  • 2 eggs +1 for egg wash
  • 2 tablespoon quark or cream cheese optional
  • 48 dried currants

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile in the bowl of a standing electric mixer fitted with a dough hook, place the flours, remaining sugar and salt. Stir lightly.
  3. 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.
  4. 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.
  5. 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.
  6. Once proofed, knock the dough back and turn out onto a clean work surface.
  7. 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.
  8. 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).
  9. 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).
  10. 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

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

% 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.