Directions: |
Directions:In bowl of processor fitted with dough blade, combine well the flour, yeast, salt and sugar.
If you are grinding the saffron yourself, use the 1/4 c warm water to make sure all the spice is removed from the mortar.
Combine butter, milk, water and saffron in small saucepan or glass measuring cup and heat to 130 degrees on the stove or in the microwave.
With the machine running, and with the tube out to prevent the machine overheating, add the heated liquids to the dry ingredients, pouring only as fast as the liquid can be absorbed. Add the beaten egg in the same manner. When all has been incorporated, continue to run the machine for about a minute, until a smooth, soft dough is formed. If the dough is quite sticky, add flour, a little at a time, until the right consistency is obtained. Add water if it is too dry, heavy or firm.
REmove dough from bowl and knead by hand for 1 minute. Place dough in bowl, cover with plastic wrap, until doubled, 30-45 minutes.
Punch down and divide into 24 pieces.Keep covered to avoid drying out.
Roll each piece to a 7' rope and shape into an "S" shape, with coiled ends. Push a raisin deep into the center of each. Place shaped buns 2' apart on greased cookie sheet. Cover and let rise until puffy, 20-25 minutes.
Preheat oven to 375 degrees.
Brush risen buns with egg-yolk glaze. Bake 15 minutes or until golden on bottoms. Cool on racks. |
Personal
Notes: |
Personal
Notes: A Swedish Exchange student baked these for me on Santa Lucia Day, and brought them to me at dawn with a white dress and a crown of lighted candles on her head, singing to me. What a lovely memory.
Sacramento Bee, 11/9/1988
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This recipe for Saint Lucia Buns is from