Swedish St. Lucia Buns
Growing up with a Swedish mom, we had these St. Lucia buns every December 13th.
- Serves: 24 persons
- 1cup milk
- ¾cup white sugar
- ½cup butter, softened
- 1teaspoon salt
- ½teaspoon crumbled saffron threads
- 2(.25 ounce) packages active dry yeast
- ¾cup warm water (110 to 115 degrees F/43 to 46 degrees C)
- 6½ cups all-purpose flour, divided
- 1egg yolk
- 1tablespoon water
- 1tablespoon raisins, or as needed
Step 1Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
Step 2Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
Step 3Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
Step 4Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
Step 5Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Step 6Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
Step 7Combine egg yolk and water in a bowl with a whisk. Brush over buns.
Step 8Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
Step 9Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.