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St Lucia saffron buns

St Lucia saffron buns

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(2 ratings)

Prep: 40 mins Cook: 15 mins plus rising

Moderately easy

Makes 12
Edd Kimber creates a version of Swedish sweet rolls. They're traditionally served in December but work well served at breakfast all year round

Nutrition and extra info

  • Freezable

Nutrition: per bun

  • kcal263
  • fat8g
  • saturates4g
  • carbs40g
  • sugars11g
  • fibre1g
  • protein7g
  • salt0.5g
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Ingredients

  • 300ml whole milk
  • ½ g pack saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 75g unsalted butter, cut into cubes
  • 500g strong white bread flour
  • 100g golden caster sugar
  • 7g sachet fast-action yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 1 large egg, beaten, plus extra for egg wash
  • a little oil, for greasing
  • 24 currant

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Method

  1. Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.

  2. In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.

  3. Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6.

  4. When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

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Comments (3)

sarahleetes's picture
5

Great easy bun recipe! Made these buns for Sunday tea and they were great! So easy to make and they were a hit with everyone! I omitted the currants as my family don't like dried fruit in buns, but they were still delicious served warm from the oven with butter and jam! Made exactly 12 rolls!

katieanne82's picture

Delicious! Kneaded the dough in my kitchenaid. The only thing is that it made double the amount that it said. Tasted delicious though. Wil make again.

li_sa_84's picture

Really good recipe for "lussebullar" as we call them in Sweden. Went down a treat at the office too!

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