For this December Delights, I was wanting to highlight some more traditional advent recipes, so with the Feast of St Lucia coming up on the 13th, I thought that it would be fun to make some St Lucia Buns.
St Lucia of Siracuse, whose name means “light”, is a Sicilian saint who suffered a martyr’s death in Siracuse, Sicily, around AD 304. Her feast day is meant to commemorate her steadfast faith under 3rd and 4th Century Diocletian Rule, during which she provided food and aid to persecuted Christians. According to legend, she wore a candle-lit wreath on her head to light her way through the dark catacombs, which left both her hands free to carry as much food as possible. And so, to represent her acts of generosity, these saffron buns are made across Scandinavia, with many dressing up as St Lucia herself, handing out the bright yellow buns to family and friends.
Of course, these are best enjoyed fresh out of the oven, but if you have any leftovers, you can freeze them for up to a month or so by wrapping them up in plastic wrap and foil. And then when you want to enjoy it, you can just reheat it in a 300°F oven for 10-12 minutes or until the bun is heated through.
But regardless of if you bake them the day of or enjoy a reheated bun on the 13th, this warm saffron yellow bun will be a great way to shine a little light in your, or a loved one’s, day during this cold, chilly season.
Ingredients:
- Tangzhong
- 1/3 cup water
- 1/8-1/4 tsp saffron threads
- 1/8 tsp ground turmeric (for optional boost of color)
- 1/8 tsp cardamom
- 1/3 cup milk
- 1/4 cup flour
- 6 tbsp butter
- 1/2 cup milk
- 2½ cups (350g) flour
- 2¼ tsp (1 packet) instant yeast
- 1 tsp salt
- 1/4 cup sugar
- 1 egg
- 1/4 cup raisins
- Egg Wash
- 1 egg
- 1 tbsp water
- Some sugar for topping
Step 1: Bloom Saffron & Prepare Tangzhong
First, we’ll bloom the saffron and make the tangzhong, so bring the water to a boil in a medium saucepan.
Next, remove it from the heat and add in the saffron threads, turmeric, and cardamom, and let this steep for 15 minutes.
Next, add in the milk and flour and whisk this until it’s combined and no lumps remain.
Then, return the saucepan to the heat and cook the mixture, whisking constantly, until it thickens, about 1-2 minutes.
Then, take this off the heat and set this aside to cool completely.
Step 2: Prepare Dough
Next, while the tangzhong is cooling, we’ll begin preparing the rest of the ingredients for the dough.
So in another saucepan, add in your butter and milk and warm this up until the butter is melted and the milk is about 120°F or so.
Next, in a large mixing bowl, combine the flour, yeast, salt, and sugar and mix this until everything is evenly distributed.
Then, add in the melted butter, warm milk, egg, and the cooled Tangzhong to the dry ingredients. You can also add in your raisins now, or wait until later. In either case, mix this together until it’s fully combined.
Then, turn over your bowl onto a lightly floured surface and knead the dough for 8-10 minutes or until the dough is slightly tacky but not sticky.
Then, shape the dough into a ball and place it back into the bowl.
Next, cover the bowl with a dampened towel and allow the dough to rise for an hour or two, or until it doubles in size.
Step 3: Shape Dough & Let Rest for Another 30-60 Minutes
Once the dough has risen, we’ll shape the buns, so punch down your dough and then remove the dough from the bowl and place it onto a clean countertop.
Divide the dough into 16 even pieces and then cover them with the dampened towel once again.
Then, working one piece at a time, shape the piece of dough into a round ball to smooth out any wrinkles. Then, roll this between the palms of your hands and the countertop into a long cylinder.
Then, if you wish to shape the dough into the traditional “S” shape, coil the ends of the dough in opposite directions. But there are some other variations to try, so shape them how you wish.
Then, once your bun is shaped to your liking, place it onto a prepared baking tray lined with parchment paper. Continue shaping the rest of the buns, and then once they’re all done, cover them with a dampened towel once again, and let the dough rest and rise for another 30-60 minutes.
During this time, preheat the oven to 350°F.
Step 4: Make & Apply Egg Wash; Decorate Buns w/ Raisins
When you are ready to bake your buns, we’ll make the egg wash.
So, whisk the egg and water together in a small bowl and then gently brush the surface of each bun with the egg wash. If you have some pearl sugar, you can sprinkle some on now, but if you only have regular sugar, I’d wait until after they’re done baking instead.
Then, if you haven’t added your raisins yet, you can dot the ends of the spirals with a raisin in the middle, or add them however you wish to decorate your buns.
Step 5: Place Buns into Preheated Oven & Bake for 15-20 Minutes, Rotating Pans Halfway Through
Once your buns are ready, place them into the oven and let them bake for 15-20 minutes or until they turn golden brown. Also I do recommend switching and rotating the pans halfway through the baking time to ensure even browning.
Step 6: Remove From Oven, Top w/ Sugar; Let Cool & Enjoy!
But, once your buns are fully baked, quickly remove them from the oven and top them with some sugar, if desired.
Then, let them cool slightly before serving them warm, and with that, your St. Lucia Buns are ready to eat.