No ImageSt. Lucia Saffron Buns

Did you make it? Rate it!

  1. S

    Made these tonight without a mixer as I’m not at my own home, and replaced active dry yeast with fresh yeast (0.67 oz), I also soaked the saffron and raisins (separately) in bourbon for ~30 minutes. They came out so beautifully and light and flaky, they were a huge hit at home! Thanks for the lovely recipe!


  2. Kelly Norberg

    I followed your recipe to the T and these buns were fabulous. The dough was so soft and smooth. I made the night before let it rise and then put in the fridge overnight. I took out the next morning and let it warm up and then I made these. The finished product was amazing…I loved that buns were soft and flaky. I am definitely making these again. Thanks for sharing this wonderful recipe.


  3. Nadine

    I made these today. My dough did not rise to double its size, but I went forward after letting it sit all day. The dough was easy to work with and the “S” shapes were great. Again, the dough did not rise for the hour before cooking. After 11-12 minutes in the oven, I took them out. They were heavy and dense and dough-like (not light and flaky). Taste is there, but not texture.

    (It was new yeast from the store and not expired. It did not seem to be ‘foamy’ as you described after adding it to the warm milk. But I wonder if there was a problem with it.)

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  4. Terri

    If I make the dough the night before , do I have to get up 3 hours early to get through the 2 bouts of rising? Or can I do one rising and refrigerate and do last rising in morning before baking?

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  5. Nicole

    Recipe was perfect!


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