Gotta love good buns
Saffron buns...
Traditional goodness from the Brits
A saffron bun, Cornish tea treat bun or revel bun, Swedishlussebulle or lussekatt, Norwegian lussekatt, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake. The main ingredients are plain flour, butter, yeast, caster sugar, currants and sultanas.[1] Larger versions baked in a loaf tin are known as saffron cake.
In parts of Britain, the buns were traditionally baked on sycamoreleaves and dusted with powdered sugar.
Delicious recipe
Ingredients
- 3/4 cup milk (175 ml)
- 1/2 teaspoon saffron threads
- 1 teaspoon plus 1/4 cup (50 g) white, granulated sugar
- One 1/4-ounce packet active dry yeast (check the expiration date on the package to make sure it's still good!)
- 3 1/2 to 4 cups (490 g to 570 g) all purpose flour
- 1/2 teaspoon kosher salt
- The seeds from 3 cardamom pods, ground (optional)
- 1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
- 1/4 cup of sour cream (or quark if available)
- 2 large eggs
- Raisins
Glaze
- 1 egg, beaten
Read more: http://www.simplyrecipes.com/recipes/st_lucia_saffron_buns/#ixzz3LPZvqvej