Saint Lucia Wreath and Buns

By norsegal8

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 3/4 cup milk
• 1 stick butter
• 1 teaspoon saffron threads
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup chopped raisins
• 2 eggs
• 3 1/2 to 4 cups flour
• 1 beaten egg

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water. Scald the milk and add the butter to it; cool until the butter is melted and the mixture is lukewarm.

Preheat the oven to 250 degrees. Lay the saffron threads on a piece of foil and place in the oven until toasted, about 5 minutes. Pulverize the toasted saffron with 1 teaspoon of the sugar using a mortar and pestle or the back of a spoon and a cup. Add 1 tablespoon of the milk-and-butter mixture.

Add the saffrron mixture, the milk and butter mixture, sugar, salt raisins and eggs to the yeast. Beat until blended. Stir in half the flour and beat until smooth and satiny. Add the remaining flour gradually to make a stiff dough. Let stand for 15 minutes.

Turn the dough out onto a lightly floured board. Knead for 10 minutes or until the dough is smooth and satiny. Place the dough in a clean, lightly oiled bowl. Turn the dough over to lightly oil the top. Cover and let rise in a warm place until doubled in size, about 1 hour.

SAINT LUCIA BRADIDED WREATH
Punch the dough down and divide into 3 parts. Shape each part into a rope-like strand about 36 inches long. Braid the strands together. Shape the braid into a wreath and place on a parchment-covered baking sheet. Pinch the ends together where they meet to seal the strands and to conceal the beginning and end of the braid. Brush with the beaten egg. Let rise for about 45 minutes or just until puffy. Preheat the oven to 375 degrees. Bake for 20 to 25 minutes, until lightly browned, or until a toothpick inserted into the center comes out clean and dry. Cool on a rack.

SAINT LUCIA BUNS
Cover 2 baking sheets with parchment paper.

Punch the dough down and divide it into 32 parts. Shape each part into a rope about 8 inches long. Place two ropes side by side so they are parallel and touching each other. Curl all four ends toward the center to make a square with rounded corners. Place the buns on the parchment-lined baking sheets. Let rise until puffy, about 30 minutes. Brush with the beaten egg. Bake at 450 degrees for about 10 minutes, until golden. Cool on a rack.