Scandinavian Saint Lucia Wreath and Buns Sahramileipa Saffrans
Celebrate the enchanting Nordic tradition of Saint Lucia Day with the festive Scandinavian Saint Lucia Wreath and Buns (Sahramileipa Saffrans), a saffron-infused delight that fills your home with warmth and holiday cheer. Crafted from a tender, buttery dough enriched with the vibrant golden hue and earthy aroma of saffron threads, this recipe offers two stunning variations: a show-stopping braided wreath perfect for gatherings, and whimsically shaped "S" buns adorned with raisins or currants. The dough features simple pantry staples like milk, yeast, and flour, yet transforms into a rich, aromatic treat after careful kneading and rising. Finished with a glossy egg wash and an optional sprinkling of pearl sugar for sparkle, this Scandinavian baked good is a perfect pairing for coffee or tea. Whether you’re honoring the traditions of Saint Lucia or simply indulging in a unique holiday dessert, this recipe is a must-try for lovers of vibrant flavors and artisan baking techniques.
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Recipe Information
Ingredients
- 1.5 cups Whole milk
- 0.75 cups Butter
- 1 teaspoon Saffron threads
- 2.25 teaspoons Active dry yeast
- 0.5 cups Sugar
- 0.5 teaspoons Salt
- 2 Eggs
- 4.5 cups All-purpose flour
- 0.5 cups Raisins or currants
- 1 Egg (for egg wash)
- 3 tablespoons Pearl sugar (optional, for decoration)
Instructions
In a small saucepan, gently heat the milk over medium-low heat until warm but not scalding (about 110°F/43°C). Remove from heat.
Add the butter to the warm milk and stir until melted. Stir in the saffron threads to infuse. Let the mixture cool for 5 minutes.
In a large mixing bowl, combine the yeast, sugar, and salt. Pour the warm milk mixture into the bowl and whisk until combined.
Whisk the eggs into the mixture. Gradually add the flour, one cup at a time, stirring until a soft, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment.
Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Once risen, punch down the dough. Divide it into two portions: one for the wreath and the other for individual buns.
To make the wreath, divide one portion of dough into three equal strands. Roll each strand into long ropes and braid them together. Form the braid into a circle and pinch the ends to seal. Place on a parchment-lined baking sheet.
To make the buns, roll small pieces of dough (from the second portion) into 'S' shapes or other desired shapes. Tuck a raisin into each curve of the 'S'. Place on another parchment-lined baking sheet.
Cover the wreath and buns with clean kitchen towels and let rise for 30-40 minutes, or until puffy.
Preheat the oven to 375°F (190°C).
Brush the top of the wreath and buns with beaten egg. If desired, sprinkle pearl sugar over the top for a decorative touch.
Bake the wreath for 20-25 minutes and the buns for 12-15 minutes, or until golden brown and cooked through. Rotate the baking sheets halfway through for even baking.
Let the wreath and buns cool slightly before serving. Enjoy with coffee or tea for a festive treat!
Nutrition Facts
Calories |
4464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 634.4 g | 231% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 205.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 687 mg | 53% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
