Saint Lucia saffron buns (lussekatter)

Ingredients

• 200 g unsalted butter, plus extra, to serve
• 450 ml milk
• 50 g fresh yeast (see Note), finely crumbled
• 1 egg, plus 1 extra, lightly beaten, to brush
• 165 g (¾ cup) caster sugar
• ¼ tsp saffron threads, finely chopped
• 900 g (6 cups) plain flour
• 64 (about 85 g) raisins

Proving time 1 hour and 25 minutes

Drink match Rekorderlig Orange & Ginger Cider, Sweden (500 ml, $8)

Instructions

Melt butter in a saucepan over medium heat. Add milk and heat until lukewarm.

Pour mixture into a large bowl and add yeast, stirring to dissolve. Add egg, sugar, saffron and 1 tsp salt. Gradually add flour, stirring constantly, until mixture forms a smooth dough that comes away from the side of the bowl; don’t worry if dough is sticky. Cover bowl with a clean tea towel and leave to rise in a warm, draught-free place for 45 minutes or until dough doubles in size.

Punch down dough and knead on a lightly floured work surface for 30 seconds or until smooth. Divide into 4, then divide each piece into 8. Shape each piece into a 20 cm length, then form into an S shape, tucking ends into dough to form an 8 shape, and pressing to join. Place on an oven tray lined with baking paper, cover with a tea towel and leave in a warm, draught-free place for another 40 minutes or until slightly risen.

Preheat oven to 200°C. Place a raisin into each circle created by the 8 shape, then brush with beaten egg. Bake buns for 10 minutes or until golden brown. Serve warm with butter.

Note

• Fresh yeast is available from bakeries and specialty shops.

Photography Chris Chen