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Saint Lucia Buns No. 1872 Yields 16 Buns

Saint Lucia Buns No. 1872 Yields 16 Buns is a breads recipe made with Saffron Threads Eggs Beaten Lightly, Salt, Tbls Water All Purpose Flour, Whole Milk Raisins, and Active Dry Yeast Dorure. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/8 tsp
• Salt
• 1
• 1 cup
• 1 1/2 pkg
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Set aside.

2. 2

   Heat the milk to lukewarm (115 degrees).

3. 3

   Stir in the yeast.

4. 4

   Set aside for 10 minutes.

5. 5

   Add the saffron, butter, sugar, eggs and salt.

6. 6

   Gradually beat in the flour until well combined but stiff.

7. 7

   Turn the dough into a greased bowl.

8. 8

   Turn the dough to coat with grease on all sides.

9. 9

   Cover with plastic wrap.

10. 10

    Refrigerate for two hours or longer (up to 2 days).

11. 11

    Preheat the oven to 400 degrees.

12. 12

    Turn the dough out onto a floured board.

13. 13

    Knead a few times to warm and soften the dough.

14. 14

    Cut the dough into twice as many pieces as there are to be finished buns (16 buns = 32 pieces).

15. 15

    Shape each into a 7" long log.

16. 16

    Curl both ends of each log in the same direction.

17. 17

    Place 1 raisin in the center of each curl.

18. 18

    Place the finished rolls on greased baking sheets.

19. 19

    Cover and let rise in a warm place until puffed (45 minutes).

20. 20

    Brush the buns with dorure.

21. 21

    Bake until just golden brown (10 minutes).

22. 22

    Transfer to wire racks to cool slightly.

23. 23

    Serve warm with butter and hot coffee.