Growing up with a Swedish mom, we had these St. Lucia buns every December 13th.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr 20 mins
total:
2 hrs 10 mins
Servings:
24
Yield:
24 buns
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 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.

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  • Sprinkle 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.

  • Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.

  • Knead 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.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  • Punch 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.

  • Combine egg yolk and water in a bowl with a whisk. Brush over buns.

  • Bake 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.

  • Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.

Nutrition Facts

198 calories; protein 4.7g; carbohydrates 33.2g; fat 5g; cholesterol 35mg; sodium 135.7mg. Full Nutrition
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