St. Lucia buns
For the first time in many moons (like, since high school!) I am able to make the St. Lucia buns for St. Lucia (or St. Lucy’s) feast day tomorrow. Yay!
If you have never had these, they are wonderfully sweet and delicious. It’s nice to have a treat on the shortest day of the year (well, at least traditionally. I’m not sure if it actually is the shortest day, scientifically).
My recipe below…
St. Lucia buns–makes 6
(from Pleasant Company’s Kirsten’s Cookbook–yay American Girl!)
1/3 c. milk
1/4 c. butter
1/4 c. lukewarm water
1 packet dry yeast
1/4 c. sugar
2 eggs
1/2 tsp. salt
1/4 tsp. saffron (optional)
2 3/4 c. flour (approximate–you’ll need a lot!)
1 tbsp. cooking oil
1 tbsp. water
24 raisins
1. Warm the milk in the small saucepan over low heat. Cut the butter into small pieces and add to milk. Stir until butter is melted. Turn off heat.
2. Measure lukewarm water into a large mixing bowl. Sprinkle the yeast over the water and stir well. Set aside for 5 minutes.
3. Add the warm milk and butter mixture to the yeast. Stir in the sugar, egg, salt and saffron. Then add 1 1/2 c. flour and stir until smooth.
4. Flour a cutting board. Add enough flour to the dough so you can shape it into a ball (get your hands floured, too!).
5. Put the dough on the cutting board and knead dough, adding flour when the dough gets sticky.
6. After 5-10 minutes of kneading you will have a smooth ball of dough. It will spring back when you poke it. Cover the dough with a towel and let it rest while you wash and dry the mixing bowl.
7. Spread cooking oil in the large bowl. Roll the dough in the oul until it is coated. Cover the bowl with a towel and set in a warm place to rise. After 45 minutes, it should be twice as large. If not, check back in 15 minutes.
8. Punch down the dough. Divide into 6 sections. Take 1 section and divide it in half. Roll each half into an 8″ rope. Cross the two ropes in the middle, then coil the ends in tight circles. Shape the additional sections this way.
9. Place the buns 2″ apart on a greased cookie sheet. Cover with the towel and let rise for 30-45 minutes, until they double in size. Preheat the over to 350 degrees while they are rising.
10. Mix egg and water with fork in a small bowl. Brush this mixture lightly over the top of each bun. Decorate the buns with raisins.
11. Bake the buns for 15-20 minutes. When golden brown, remove to wire rack to cool.
