St Lucia saffron buns

St. Lucia saffron buns

St. Lucia saffron buns

45 minutes

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Details
  • Serving Size:   12
  • Vegetarian:   True
  • Weight Watchers:   7 Points
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Ingredients
  • 1½ tsp active dry yeast
  • 1 tsp baking powder
  • Optional: 2 tbsp brandy, ½ tsp ground cardamom
  • 500g 1lb/4 cups bread flour
  • 1 egg, beaten
  • 24 raisins or sultanas
  • 1 tsp saffron threads
  • Salt
  • 1 cup whole milk
  • 50g 1,7 oz./¼ cup unsalted butter
  • 100g 3,5 oz./½ cup sour cream (if you don't have sour cream, tablespoon 3 drop of lemon juice into your cream and let stand for 5-10 minutes, or use Greek yogurt)
  • 50g 1,7 oz./¼ cup caster sugar
Instructions

Combine the milk and saffron threads, and heat in a pan or in the microwave until warm.

Let cool for 10 minutes.Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.Sift the flour into a bowl.

Add the sugar, baking powder and salt, and mix with a wooden spoon.

Add the yeast and mix.Stir in the milk and sour cream. Bring together to form a dough.Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.

Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1 hours or until it has doubled in size.Grease two baking trays, or line them with baking paper.Tip the dough onto a lightly floured surface and knock it back in one or two punches.Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).

Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form and S shape.

Place on the baking sheets and add a raisin into the centre of each of the two eyes of the rolls.Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.Preheat the oven to 220C/425F.Beat the egg and brush over the buns.

Bake for 8-10 minutes or until golden brown.Cool on a wire rack before serve warm with cold milk, hot chocolate or a cup of glgg (mulled wine).Enjoy!

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