St. Lucia Saffron Buns

01Method

1. 1

   Combine the milk, saffron, and 1 teaspoon of sugar in a small saucepan. Warm over medium heat until steam rises. Remove from heat, stir until sugar dissolves, and allow to cool to about 115°F — warm but not hot.

2. 2

   Sprinkle the yeast over the surface of the cooled saffron milk and leave undisturbed for 5 to 10 minutes until the mixture turns foamy.

3. 3

   In the bowl of a stand mixer, whisk together most of the flour, the remaining sugar, salt, and ground cardamom if using.

4. 4

   Create a well in the flour mixture and pour in the yeast-saffron milk along with the eggs, butter, and sour cream. Mix until everything is evenly combined.

5. 5

   Attach the dough hook and knead on low speed, adding the reserved flour one tablespoon at a time, until the dough is slightly tacky but no longer sticks to your hands. Alternatively, knead by hand on a floured surface.

6. 6

   Shape the dough into a ball, transfer to a large bowl, and cover with plastic wrap. Set in a warm spot and let rise for 1 to 2 hours until doubled in volume. (To test readiness: press a finger into the dough — the indentation should spring back very slowly.)

7. 7

   Gently deflate the risen dough and fold it over a couple of times. Pinch off portions and roll each into a ball roughly 2 inches wide. Roll each ball into a rope about 14 inches long, then curl both ends in opposite directions to create an S-shape with spiral coils. Arrange on a lined baking sheet and repeat with the remaining dough.

8. 8

   Loosely cover the shaped buns with plastic wrap and leave in a warm place for a second rise of 30 minutes to 1 hour, until noticeably puffed.

9. 9

   Preheat the oven to 400°F (205°C).

10. 10

    Using a pastry brush, coat the tops and sides of each bun with beaten egg. Press a raisin into the center of each spiral curl.

11. 11

    Bake for 10 to 11 minutes, rotating the pan halfway through, until the buns are deep golden brown. Transfer to a rack and cool for 5 minutes before serving.