I made these saffron buns (original recipe here) for our impromptu St. Lucia’s Day celebration this year. They were fairly easy to make (setting the alarm to get out of bed and let the dough rise was the worst part), and they were very tasty. I was pleased to read that although they are traditionally served on St. Lucia’s Day (December 13), they are also served throughout the Advent season. Perhaps in years to come, we can make the celebration more authentic by having Clara serve us the buns in bed.
Ingredients:
- 3/4 cup milk
- 1/2 teaspoon saffron threads
- 1 teaspoon plus 1/4 cup sugar
- 2 1/4 teaspoons yeast (or 1 package)
- 3 1/2 to 4 cups flour
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup sour cream (or quark if available)
- 2 large eggs
- raisins
Glaze
- 1 egg, beaten