St. Lucia Buns (Dec 13)

Two versions, one from NYTimes, one from simplyrecipes.com, both slightly edited.

NY Times

Place

3.3 ounces butter, melted

1 3/8 cups lukewarm milk

in a medium bowl. Warm to 105-110 degrees in microwave.

Grind

1/2 teaspoon saffron

a pinch of the sugar

36 cardamom seeds (double this or it's all saffron, all the way)

and stir into the mixture. Dissolve

.94 g fresh yeast (or .75g rapid-rise yeast)

in the lukewarm butter mixture, then add

4.5 oz sugar

1/4t salt

Gradually add enough of

500g wheat flour, or as needed (perhaps 550g even)

to make a workable dough, kneading for 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.

Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Form 16” tapered rods and roll into “S” shapes.

Place on lined baking sheets, and allow to rise again for 30 to 45 minutes.

Preheat the oven to 400.

Brush the buns with

a beaten egg,

and press

raisins or currants

lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.

Simplyrecipes version:

Heat

3/4c milk

1/2t saffron threads

1t sugar

until warm and saffron is dissolved. Sprinkle

1 1/4-oz active dry yeast packet or 1oz rapid-rise yeast

over the milk and let sit 5-10 min until foamy.

In large stand-mixer bowl, whisk

490g flour

1/4c sugar

1/2t salt

36 cardamom seeds, ground up (double this or it's all saffron, all the way)

Beat

2 large eggs

with

1/4 c sour cream

Make a well in the flour mix, add

the yeast-milk-saffron,

the egg mix

1/2 stick softened unsalted butter

and mix with a spatula until well incorporated

Switch to dough hook, and start kneading at low speed. Slowly, a T at a time, add

flour

kneading after each addition, until dough is a little sticky to the touch, but doesn’t completely stick to your hands when you handle it. Shape into a ball , cover with plastic wrap, and let rise 1-2 hours, until doubled in size.

Pull off 60-70g balls of dough, roll into a tapered snake, and for “S”s.

Let rise again, covered in plastic wrap, 30 min - 1 hour. Preheat oven to 400.

Brush with

egg wash

and optionally decorate with

raisins or currants at the S-centers

Bake at 400 for 10-11 min, turning halfway through to ensure uniform cooking. Let cool 5 min before eating.