St. Lucia Buns (for KitchenAid)
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1 c. skim milk
1/2 c. butter, softened
1 t. ground cardamom
3/4 c. sugar
6-1/2 to 7 c. all-purpose flour
1/2 tsp. ground ginger
2 T. vital wheat gluten
1 t. salt
1/2 t. powdered saffron
3 T. orange peel
2 Tbsp. active dry yeast (I use rapid-rise)
2 eggs, beaten
3/4 c. warm water
1/2 c. ground blanched almonds (optional)
1/2 c. dark raisins (optional)
Place milk in small, microwaveable measure; add butter. Heat on HIGH power
for 2-3 minutes; add butter and sugar. Heat on HIGH power, stirring every
minute, until butter has melted. Remove and stir in cardamom; let cool to
lukewarm.
With standard mixing attachment, thoroughly combine flour, ginger, gluten,
salt, saffron, and orange peel into large mixing bowl. Add yeast and
combine thoroughly. Add eggs, water, milk mixture, and nuts and raisins
(if desired); mix only until dough starts to form a batter --
approximately 10-20 seconds. The dough will be somewhat soft and will
not form a ball. If it is too soft you may add additional 1/2 c. flour.
Attach dough hook to mixer and knead dough for approximately 10 minutes.
Remove dough to greased glass container; cover loosely with tea towel or
plastic wrap. Set in a warm, draft-free location until doubled in bulk;
punch down. Repeat.
On lightly floured board, roll one third of dough into a square (approximately
10"). Cut in half, to make two rectangles. Cut each rectangle crosswise
into 12 strips. With palm of hand, roll each into a pencil-thin strip,
about 6" long. On lightly greased baking sheet, cross strips to make an
"X" shape; curl each end into small coil. You may press a raisin into the
center of each coil if you wish.
Place buns in warm, draft-free location for the final rise. Cover loosely
with tea towel or plastic wrap until doubled in size. Preheat oven to 500F
while dough is rising.
Brush buns with 1 egg yolk mixed with 1 T. water. Turn heat down to 400
(or 450 if using convection); bake 12-15 minutes; remove from oven when
the crusts have turned a nice golden brown; remove to wire racks.
Buns should be allowed to cool for 10 minutes prior to serving. If freezing
for future use, allow all items to cool thoroughly before freezing.
Makes: 3 dozen buns
VARIATION:
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Buns may be served plain or iced (see below). After removing buns from oven,
allow to cool for 10-15 minutes before drizzling icing over tops.
Icing
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1 c. sifted powdered sugar
1/2 t. vanilla or almond extract
3/4 T. milk or orange juice
Combine ingredients thoroughly. Stir in additional milk or juice, 1 teaspoon
at a time, until icing reaches drizzling consistency. Drizzle it over the
coffee cake, buns, or sweet rolls.
Makes: 1/2 cup
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