Whole Wheat St. Lucia Saffron Buns
These soft saffron buns are 100% whole grain and are traditionally eaten in Sweden on St. Lucia Day and throughout December.
Yield: 24 buns
- 3 - 3¾ cups (375-469g) white whole wheat flour
- ¼ cup (40g) potato flour
- 2 tablespoons vital wheat gluten
- ½ cup (100g) granulated sugar
- 1½ tsp ground cardamom
- 1¼ tsp salt
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast
- ⅔ cup (158 ml) milk of choice
- ½ cup (120 ml) water
- ¾ tsp saffron threads
- ½ cup (113g) unsalted butter or room temperature coconut oil*
- 2 large eggs, room temperature
- Egg wash (1 large egg white mixed with 1 Tbsp water)
- 48 raisins
- In the bowl of a stand mixer, stir together 2 cups white whole wheat flour, potato flour, vital wheat gluten, sugar, ground cardamom, salt and yeast. Set aside.
- Mix together the milk, water and saffron threads in a small saucepan over medium heat. Cook, stirring frequently, until the mixture is hot and steamy, but not yet simmering. The mixture should turn quite orange-yellow. Remove from the heat and stir in the butter. Stir until completely melted. Let cool to between 120-130°F (49-54°C) and then add the milk mixture to the dry ingredients, along with the eggs. Use a silicone spatula to stir until well combined. It may be quite dry and crumbly at the beginning but should eventually become wet and smooth.
- Using a stand mixer fitted with the dough hook, add 1 cup of the remaining white whole wheat flour, ¼ cup at a time, while mixing at the lowest speed. Fully incorporate the flour before adding more. The dough should still be quite sticky and won't pull away from the sides of the bowl.
- Knead on low for 5 minutes. The dough will still be a little sticky and won't completely pull away from the sides of the bowl. When you touch it, it should stick to your finger just a little bit. If it's still very sticky, add up to ½ cup more flour, a tablespoon at a time, until no longer very sticky. If adding more flour, knead for another 2 minutes on low.
- Using a silicone spatula, scoop the dough into a lightly oiled mixing bowl and cover the bowl with plastic wrap or a tea towel.
- Let the dough rise in a warm place until doubled, about one hour.
- Punch the dough down. Turn dough out onto a lightly floured surface.
- Prepare 2 baking sheets with silicone mats or parchment paper.
- Divide the dough into 24 pieces (40g each) and roll each piece into a 7-inch rope. Form an S-shape and place on the prepared baking sheet. Repeat with the remaining dough, leaving about 3 inches between each bun as they spread quite a bit.
- Cover the baking sheet with lightly oiled plastic wrap and place in a warm place to rise for 30 - 45 minutes or until doubled.
- Once they've almost doubled, preheat the oven to 350°F (175°C).
- Brush the egg wash over the buns and place one raisin on each end of the buns.
- Bake the buns for 8-11 minutes or until lightly browned on top.
- Serve immediately, or cool completely before storing in an airtight container. Can be kept at room temperature for up to 5 days. Reheat in the microwave at 50% power for 10-20 seconds or until soft and warm.
- Recipe created by Texan Erin.
*Refined coconut oil was used, which has no coconut taste. If you use unrefined coconut oil, these are likely to have a coconut taste to them.