Description

St. Lucia Saffron Buns are fragrant, golden sweet buns infused with saffron and studded with raisins. Traditionally enjoyed during the festive season in St. Lucia, these soft and slightly sweet buns feature a delicate saffron flavor and a beautiful yellow hue. Perfect for breakfast or afternoon tea, they’re topped with a shiny egg wash and optional pearl sugar for added crunch and sweetness.

Ingredients

Scale

Dough

1 cup whole milk
1/2 teaspoon saffron threads
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg, room temperature
1/2 teaspoon salt
3 1/2 cups all-purpose flour
1/2 cup raisins

Topping

1 egg, beaten (for egg wash)
Pearl sugar (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Steep the saffron: Warm the milk until just steaming, then remove from heat. Add saffron threads and let steep for 10 minutes to infuse the milk with vibrant color and flavor.
Activate the yeast: Once the saffron milk cools to lukewarm, sprinkle the yeast over the milk and stir in 1 tablespoon of sugar. Let the mixture sit until foamy, about 5–10 minutes, indicating the yeast is active.
Form the dough: In a large bowl, combine the yeast mixture, remaining sugar, softened butter, egg, and salt. Gradually stir in the flour until a dough forms.
Knead the dough: Knead on a lightly floured surface for 8–10 minutes until the dough becomes smooth and elastic.
First rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape the buns: Punch down the dough to release air. Divide it into 12 equal pieces. Roll each piece into a rope and shape into an “S”.
Add raisins: Press raisins into both spiral ends of each “S” shaped bun for bursts of sweetness.
Second rise: Place buns on a lined baking sheet, cover, and let rise for 30–40 minutes until puffy.
Prepare for baking: Preheat the oven to 375°F (190°C). Brush each bun with the beaten egg wash and sprinkle with pearl sugar if desired.
Bake the buns: Bake buns for 14–16 minutes until they turn golden brown. Remove from oven and cool slightly before serving.

Notes

Ensure the milk is lukewarm when adding yeast to avoid killing the yeast.
Raisins can be soaked in warm water or rum beforehand for plumper raisins and additional flavor.
Pearl sugar adds a delightful crunch but can be omitted if unavailable.
Store buns in an airtight container to keep them soft for 2-3 days.
Can be lightly reheated before serving for a fresh out-of-the-oven taste.