In my advent calendar of baking I couldn’t resist having a go at this traditional scandi treat, and it simply had to be for the 13th.
I’m not a great break baker so went back to the trusty Paul Hollywood recipe book as he appears to be no fail.
St. Lucia Buns
- 250ml milk
- 1 tsp saffron
- 50g unsalted butter
- 500g strong white bread flour
- 1 tsp salt
- 7g instant yeast
- 50g caster sugar
- 100g quark cheese
- 1 egg, for glazing
- 24 raisins
- Heat the milk low heat until gently steaming, remove from heat, add saffron and butter and set aside until lukewarm so saffron can infuse in the milk.
- Measure flour into a large mixing bowl, add salt and sugar to one side and yeast to the other. Pour the saffron-infused milk over the bowl of flour, then add the quark. Stir until it comes together as a soft dough. Turn out the dough onto a lightly floured work surface and knead for 5-6 minutes. Prove dough in a lightly oiled bowl covered with cling filmfor 1½-2 hours until the dough has doubled.
- When the dough has doubled divide into 12 roughly equal pieces. Roll the pieces of dough into 30cm sausages. Roll these into S-shapes and place onto a parchment lined baking tray. Re-cover the S-shapes loosely with cling film and set aside to prove again for 45 minutes.
- Preheat the oven to 180C /Gas 6. Brush shapes with beaten egg and then add a raisin in the centre of each coil of dough. Bake for 12-15 mins or until lightly golden-brown