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• St. Lucia Buns (Lussekatter)

Ingredients

Tangzhong

• 5 tablespoons water
• 1/8-1/4 teaspoon saffron threads crumbled
• 1/8 teaspoon ground turmeric
• 5 tablespoons whole milk
• 3 tablespoons all-purpose flour

Dough

• 5 tablespoons melted unsalted butter cooled
• 1/2 cup whole milk slightly warm
• 2 teaspoons instant yeast
• 1 teaspoon fine salt
• 1/4 cup granulated sugar
• 3 cups + 2 tablespoons all-purpose flour
• 1 large egg
• All of the Tangzhong cooled
• 1/3 cup raisins chopped

Egg Wash

• 1 large egg
• 1 tablespoon water
• Pearl sugar for topping

Directions

St Lucia Buns

1. Make the tangzhong: Bring water to a boil in a medium saucepan.
2. Make the dough: While the tangzhong is cooling, begin preparing the
3. Attach the dough hook to the mixer. Add melted and cooled butter,
4. Increase mixer speed to medium and knead mixture for 3-4 minutes or
5. Cover bowl with plastic wrap and allow the dough to rise for an hour
6. Once the dough has risen, preheat oven to 350 degrees and adjust
7. Using a pizza wheel, cut the folded dough lengthwise into 16 one
8. Working with one piece of dough at a time and keeping the rest of
9. Meanwhile, make the egg wash. Whisk the egg and water together in a
10. Bake buns for 15-20 minutes or until golden brown, switching and