Saffron Buns
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WHAT YOU NEED:
175 grams butter 500 ml milk 2 ½ tsp dry yeast ½ tsp salt 200 ml sugar 1 ½ gram finely ground saffron 1 ½ liter flour, about Raisins 1 egg |
METHOD:
Melt the butter and then add the milk; heat to room temperature.
In a large bowl, combine yeast, sugar, and saffron.
Pour the butter mixture into the bowl and stir until all the yeast has dissolved and the liquid is a little frothy.
Add the salt and enough flour to hold the dough together but no more, about two-thirds. Too much flour will make the buns dry.
Cover and let the dough rise for about an hour.
Preheat the oven to 450° F (240° C).
Beat egg and add tsp water; set aside.
Tip dough onto a floured surface.
Cut off 1/4-inch pieces one at a time, and work just enough of the flour into the dough so it can be handled, but no more. It will be a little sticky.
Roll the dough piece with your finger, spreading your fingers as you roll to lengthen the dough into a long rope about 1/2 inch wide.
Cut off a 10-inch long piece and shape it into the desired design (See illustration).
Place the bun on a greased cookie sheet, about 20 per sheet, and let rise another 30 minutes.
Brush the buns with the egg mixture.
Bake for 5- 10 minutes or until slightly golden.
Let the buns cool just a little, then push raisins into the center of each spiral.
Melt the butter and then add the milk; heat to room temperature.
In a large bowl, combine yeast, sugar, and saffron.
Pour the butter mixture into the bowl and stir until all the yeast has dissolved and the liquid is a little frothy.
Add the salt and enough flour to hold the dough together but no more, about two-thirds. Too much flour will make the buns dry.
Cover and let the dough rise for about an hour.
Preheat the oven to 450° F (240° C).
Beat egg and add tsp water; set aside.
Tip dough onto a floured surface.
Cut off 1/4-inch pieces one at a time, and work just enough of the flour into the dough so it can be handled, but no more. It will be a little sticky.
Roll the dough piece with your finger, spreading your fingers as you roll to lengthen the dough into a long rope about 1/2 inch wide.
Cut off a 10-inch long piece and shape it into the desired design (See illustration).
Place the bun on a greased cookie sheet, about 20 per sheet, and let rise another 30 minutes.
Brush the buns with the egg mixture.
Bake for 5- 10 minutes or until slightly golden.
Let the buns cool just a little, then push raisins into the center of each spiral.
These rolls and their shapes have an ancient history in Scandinavia. Their history is a complicated mix of pagan Winter Solstice and Christian traditions. Their shapes (see below) are pre-Christian but the buns are named after the Italian saint Lucia, who as the bringer of light has taken the place of the sun celebrations of old. We think of them as sun-breads as the saffron adds a sweet warm glow of sunlight.
Traditional meanings. From left to right:
1. lily flower
2. yule pig or boar
3. ox
4. yule cart
5. sun
6. cat
7. cat
Traditional meanings. From left to right:
1. lily flower
2. yule pig or boar
3. ox
4. yule cart
5. sun
6. cat
7. cat