St. Lucia Saffron Buns

This recipe makes 12 to 14 good sized buns. You can easily double the recipe. Note the cardamom is optional. I've made these buns with and without a little cardamom and I  prefer them with. I'm guessing it's more traditional without.

  • Prep time: 2 hours, 30 minutes
  • Cook time: 12 minutes
  • Yield: Makes 12 to 14 buns

Ingredients

  • 3/4 cup milk (175 ml)
  • 1/2 teaspoon saffron threads
  • 1 teaspoon plus 1/4 cup (50 g) white, granulated sugar
  • One 1/4-ounce packet active dry yeast (check the expiration date on the package to make sure it's still good!)
  • 3 1/2 to 4 cups (490 g to 570 g) all purpose flour
  • 1/2 teaspoon kosher salt
  • The seeds from 3 cardamom pods, ground (optional)
  • 1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
  • 1/4 cup of sour cream (or quark if available)
  • 2 large eggs
  • Raisins

Glaze

  • 1 egg, beaten

Method

1 Heat milk, saffron, sugar: In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.

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2 Sprinkle the yeast over the warm saffron-infused milk and let sit for 5 to 10 minutes until foamy.

3 Whisk flour, sugar, salt, cardamom: In the bowl of a stand-up mixer* whisk together 3 1/2cups (490 g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom (if using).

*You can make this recipe without a mixer, for me it's just a bit easier with one.

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4 Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.

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5 Knead the dough: Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

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6 Let dough rise: Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.)

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Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

7 Form dough into S shapes: When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long.

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Then Curl the ends in opposite directions, forming an "S" with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.

8 Let sit for second rise:  Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

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9 Brush with egg wash, place raisins on buns: Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals.

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10 Bake: Place in the oven and bake at400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.

Remove from oven and let cool for 5 minutes before eating.