ST. LUCIA SAFFRON BUNS - LUSSEKATER

By Meeta K. Wolff

Prep Time: 1 hours 20 min

Total Time: 1 hour 40 min

Makes: 15 pieces

Ingredients

• 150 g butter

• 2 cups plus 1 tablespoon plus 1 teaspoon milk

• 50 g fresh yeast

• ¼ teaspoon saffron threads, gently crushed

• 150 g granulated sugar

• 1 teaspoon salt

• 2 large eggs

• 900 g all-purpose flour, plus more if needed

• Raisins, for decoration

• 1 egg, for egg wash

Method

1. In a medium saucepan over medium heat, melt the butter. Whisk in the milk, yeast and saffron and remove from the heat. Add in the sugar and combine. Whisk in the 2 eggs and pour the mixture into a large bowl. Add in the flour and salt, and mix to form a sticky dough. Turn it out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover with a tea towel and let it rest for 45 minutes, or until doubled in size.

2. Divide the dough into 14 or so equal portions. Working with one piece of dough at a time, roll out into a strand, roll up one end into the middle, and roll the other end into the opposite side, forming an S-shape (see photos for inspiration). You can also shape them as desired. Place the buns on two large parchment-lined baking trays. Let the buns rest, covered with a tea towel, for another 15-20 minutes, until doubled.

3. Preheat the oven to 400°F / 200°C. Decorate the buns with raisins. In a small bowl, whisk the egg for the egg wash and, using a soft-bristled brush, lightly brush the egg on top of the dough.

4. Bake the buns, one tray at a time, for 10-12 minutes, until golden.

Notes
You’ll want to eat these buns on the day while they are still fresh or possibly the day after. Use any leftovers that have gone stale to make a bread pudding.