QUICK FLUFFY SAFFRON BUNS FOR ST. LUCIA

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.

Ingredients

  • 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

Directions

  1. Preheat oven to 200°C.
  2. Add yoghurt and saffron to a bowl and mix together until the yoghurt turns to a beautiful yellow colour.
  3. Mix in the sugar.
  4. 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.
  5. Form the typical S and brush with some melted butter. Add cranberries on the sides.
  6.  Bake for around 10 minutes at 200°C.
  7.  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.

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