Traditional Santa Lucia Saffron Buns

These unique buns are the traditional cuisine in many countries on December 13th, in honor of Santa Lucia. On this day, the oldest daughter rises earlier than the rest of the family, dons a white gown, red sash, and wreath of lighted candles, and wakes the family carrying a tray of these buns.

Now, don't worry if you don't have saffron on hand! The desired taste and color can be acquired by blending turmeric and paprika, two more readily available spices.

• 1/3 cup milk
• 1/4 cup butter
• 1/4 cup lukewarm water
• 2 1/4 teaspoons dry yeast
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon saffron (or, as this is rare and expensive, mix turmeric and paprika for desired taste and color)
• 2 1/2 cups flour
• 1 tablespoon vegetable oil
• 1 egg
• 1 tablespoon water
• 32 raisins

In a small saucepan, heat the milk and butter. Remove from heat as soon as the butter is melted.

Mix the yeast and lukewarm water in a bowl. Let stand 5 minutes.

Add the milk mixture to the yeast mixture, and whip for a few seconds to cool it off before adding the egg. Then add the sugar, egg, salt and saffron, and mix until well blended.

Add the flour and mix until a nice dough is formed. A dough hook attachment on a stand mixer would work well.

Knead the dough for 5-10 minutes. Then place in an oil-coated bowl and turn to coat. Cover the bowl with a towel and place in a warm area for 45 minutes-1 hour, or until it has doubled in size.

Once it has raised nicely, punch the dough down and divide into 8 even portions. Divide each portion in half, and roll each half into a 6-inch rope. Place one on top of the other as shown, and coil the ends (see pictures).

Firmly press a raisin into each coil, and place the buns on a greased jelly roll pan. Cover and let rise for 30-45 minutes, or until doubled in size.

Brush the buns with egg wash and bake at 350 degrees Fahrenheit for 15 minutes, or until golden brown. Enjoy!