Swedish St Lucia Saffron Buns
St Lucia Day is fast approaching and I’m already dreaming of these St Lucia Buns!
Growing up in a Swedish Lebanese household meant that we celebrated many different holidays, including St Lucia day.
Also known as Saint Lucy’s day and The Feast of Saint Lucy, this day is celebrated annually on December 13th and commemorates Lucia of Syracuse who brought food and aid to Christians hiding in the Roman catacombs wearing a candle-lit wreath on her head to light her way.
St Lucia Day is celebrated with girls traditionally dressing as St Lucia, wearing a white dress, red sash (symbolising the blood of her martyrdom) and the candle-lit wreath as they carry cookies and these St Lucia saffron buns. The holiday symbolises bringing the Light of Christ into the world’s darkness.
Throwback to 2017 with my gorgeous Nawal and Neve dressed in traditional costumes and handing out St Lucia buns at my Swedish Lebanese cooking class.
Swedish St Lucia Buns
Ingredients
Instructions
- Add the milk, saffron and 1 tsp of sugar in a small saucepan until the milk is steaming. Remove from the heat and stir to combine. Allow to cool until the mix is warm to the touch but not hot.
- Once cooled, sprinkle your yeast over the saffron-infused milk, leaving to sit for 5-10 minutes or until foamy.
- In the bowl of a stand mixer, whisk your sifted flour, sugar, salt and cardamom and make a well in the centre.
- Pour in your yeast mixture and add the eggs, butter and sour cream. Mix on low speed with a dough hook until well incorporated.
- Continue kneading the dough either by hand or on a low setting on your mixer with the dough hook, slowly adding additional flour one tablespoon at a time, kneading to incorporate each addition. Continue adding flour until the dough is slightly sticky to the touch but easily workable.
- Shape the dough into a bowl and place into a large bowl, covering with lightly greased plastic wrap.
- Leave your dough to rise in a warm place for 1-2 hours or until the dough has doubled in size.
- Once your dough has risen, gently press it down and knead. Break off 5cm ball of dough and roll into a long snake, about 30cm long. Once rolled, curl into an "S" shape with spirals at each end.
- Place onto a baking sheet lined with baking paper and repeat until all of the dough is used up.
- Cover your shaped buns with lightly greased plastic wrap and leave to rose on a warm spot for another 30-60 minutes, or until doubled in size.
- Whilst rising, preheat your oven to 200°C/390°F.
- Brush your buns with 1 beaten egg, ensuring the tops and sides of the uncooked buns are covered. Place your raisins or sultanas into the centres of the spirals.
- Bake your buns for 10-11 minutes, turning halfway through to ensure even browning, or until golden brown.
- Remove from the oven and leave to cool slightly before eating.
