St. Lucia Buns (Lussekatter)

Method11 steps · about 3 hr 5 min

1. 1

   Step 1: For the tangzhong, bring only its 5 tbsp water to a boil. Remove from heat, add the crumbled saffron and ⅛ tsp turmeric, and steep for 15 minutes.

   Steep saffron and turmeric in tangzhong water · 15 minUses 5 tablespoons water · ⅛-¼ teaspoon saffron threads (crumbled) · ⅛ teaspoon ground turmeric

2. 2

   Step 2: Whisk the 5 tbsp milk and 3 tbsp flour into the saffron-turmeric water until no lumps remain. Cook over medium heat, whisking constantly, for 1–2 minutes until thickened. Set aside until cooled or only slightly warm.

   Uses Saffron and turmeric infusion · 5 tablespoons whole milk · 3 tablespoons all-purpose flour

3. 3

   Step 3: While the tangzhong cools, whisk the dough instant yeast (2 teaspoons), fine salt (1 teaspoon), granulated sugar (¼ cup), 3 cups flour and the separate additional 2 tbsp flour together in a mixer bowl.

   Uses 2 teaspoons instant yeast · 1 teaspoon fine salt · ¼ cup granulated sugar · 3 cups all-purpose flour for the dough · 2 tbsp additional all-purpose flour for the dough

4. 4

   Step 4: Attach the dough hook to the mixer. Add melted and cooled butter (5 tablespoons), slightly warm milk (½ cup), egg (1) and the cooled Tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.

   Uses Dough dry mixture · Cooled saffron tangzhong · 5 tablespoons melted unsalted butter (cooled) · ½ cup whole milk (slightly warm) · 1 large egg

5. 5

   Step 5: Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. Add raisins and continue to knead until they are evenly distributed throughout the dough. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.

   Uses Combined saffron bun dough · ⅓ cup golden raisins (chopped)

6. 6

   Step 6: Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.

   First saffron dough rise until 1½–2 times original size · 60 minUses Kneaded saffron dough with raisins

7. 7

   Step 7: Preheat to 350°F / 175°C with racks in upper and lower middle positions; line two baking sheets. Roll the risen dough on a clean counter into a 16 × 6-inch rectangle. Add only a little extra rolling flour if it sticks; do not use the tangzhong flour again.

   Uses Risen saffron bun dough · A little extra all-purpose flour for rolling only if needed

8. 8

   Step 8: Cut across the 16-inch dimension to form 16 strips, each about 1 inch wide and 6 inches long. Cover the strips to prevent drying.

   Uses Rolled 16 × 6-inch dough rectangle

9. 9

   Step 9: Working with one piece of dough at a time and keeping the rest of the dough covered, roll and stretch the strip of dough between the palms of your hands and the countertop into a 16 inch rope. Coil the ends of the rope in opposite directions creating an “S” shape. Place bun onto prepared baking pan. Repeat with remaining dough, spacing buns about 2 ½ inches apart with 8 buns on each baking pan. Cover with plastic wrap and let rise for 30-45 minutes.

   Second rise of shaped saffron buns · 45 minUses Sixteen dough strips

10. 10

    Step 10: Whisk the separate egg-wash egg (1) with its 1 tbsp water. Once the shaped buns have risen, remove their covers, gently brush with the egg wash and sprinkle with pearl sugar.

    Uses Risen S-shaped saffron buns · 1 additional large egg for egg wash · 1 tablespoon water · Pearl sugar for topping

11. 11

    Step 11: Bake buns for 15-20 minutes or until golden brown, switching and rotating the pans halfway through the baking time. Cool slightly on a wire rack and serve warm. Buns are best when eaten the day they are made.

    Bake saffron buns until golden · 20 minUses Egg-washed and sugared saffron buns