St. Lucia Buns

Recipe for St. Lucia Buns
Catherine Boeckmann


1 teaspoon salt
1/2 gram saffron threads, crushed
2 cups milk, scalded and cooled to lukewarm
1 package active dry yeast
1/4 cup warm water
2 eggs
2/3 cup sugar
7-1/2 to 8 cups flour
1 teaspoon ground cardamom (optional)
1/4 cup melted butter
Glaze: One egg, lightly beaten


Stir salt and saffron into ¼ cup of the warm milk and allow saffron to steep. Dissolve yeast in water. Beat together egg and sugar. In a large mixing bowl, combine all the milk, yeast, and egg mixtures. Slowly beat in 4 cups of the flour and the cardamom (if using), keeping the batter smooth and elastic. Stir in the butter, then add enough flour to form a stiff dough. Turn out onto a floured board and knead until smooth. Place dough in a lightly greased bowl, turning it over to grease the top, cover, and let rise until doubled (about 1-½ hours). Punch down, cover, and let rise again until doubled. To shape buns, roll dough into 8-inch strands the size of a pencil, and form into crosses with curled ends. Imbed a raisin firmly in the center of each curlicue. Place buns on lightly greased baking sheet and let rise 20 minutes until puffy but not doubled. Brush with beaten egg. Bake at 375 degrees F for 20 to 25 minutes or until golden.


About 36 buns


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St. Lucia Buns should have

St. Lucia Buns should have six cups of flour not eight....could barely knead it.

Thank you for your feedback

Thank you for your feedback about making St. Lucia Buns. We’ve made this recipe without the same problem, but have altered the directions to reflect that it may not need up to 8 cups of flour to achieve the correct consistency of dough.