St Lucia buns

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

  • Servings: 12
  • Difficulty: a bit harder
  • Print

Credit: bbcGoodfood


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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


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