If you don’t want to spend an eternity to make some of the most typical December treats, then these St. Lucia buns are your choice. I am not a huge fan of dough buns, or any sweet that involves dough – so I consider time spent on this as ”time lost”. My sort of treat is chocolate or anything that contains spices and a good quality chocolate source. Sorry bun lovers!
The way to make this raise is by using fresh Greek yoghurt actually. No need to leave them proof either – so you can have buns in about 30 minutes. That makes it VERY handy if you’re going to visit someone and need to bring some goodies with you.
- 2 dl full-fat Greek yoghurt
- 5 g saffron
- 0,5 dl coconut sugar
- 2,5 dl spelt flour
- 1 tsp baking powder
- melted butter to brush
- dried cranberries
- Preheat oven to 200°C.
- Add yoghurt and saffron to a bowl and mix together until the yoghurt turns to a beautiful yellow colour.
- Mix in the sugar.
- Mix in the flour and baking powder and knead until well combined though the dough will be a messy sticky one! It’s OK, that’s what you want.
- Form the typical S and brush with some melted butter. Add cranberries on the sides.
- Bake for around 10 minutes at 200°C.
- Brush them gently again and dip them in coconut sugar, or regular sugar (if you use it very seldomly).
Eat up right away! They have the texture of a doughnut minutes all the seed oil and frying. They’re delicious and very impressive taking into account the little effort they require.