Buns of SANTA LUCIA. - Frabisa's Kitchen Frabisa's Kitchen
The Saint Lucia buns They are buns of Swedish origin that are prepared to celebrate December 13, the day of Saint Lucia.
Legend says that Saint Lucia appeared on the longest night of the year, according to the Gregorian calendar, bringing light, heat, food and wine to comfort in the coldest hours.
We join this celebration by making these delicious buns with its particular shape, its beautiful color that saffron gives us, and whose crumb reminds us of brioche but with less butter.
They're a authentic delicacy What do I invite you to do at home?
The homemade pastries is to reach another dimension. That tender and moist crumb of the GALICAN LARPEIRAthe classic Roscon de Reyes or the angel hair rolls that everyone falls in love with are examples of recipes that will make your family and friends' breakfasts or snacks happy.
The ingredients are simple and I buy them without difficulty in GIRLmy trusted supermarket
Saint Lucia buns
WITH SOURDOUGH: 100 g of well-active SOURDOUGH + 5 g of fresh baker's yeast or 2 g of dry baker's yeast
WITHOUT SOURDough: 20 g of fresh baker's yeast or 7 g of dry baker's yeast
- 320 ml milk
- twenty Unit saffron CARMENCITA
- 60 gram of butter NATURAL LAW
- 500 gram plain flour + pinch of salt HARIMSA
- Zest of 1 orange
- 80 gram of sugar
- two eggs L
- 24 approx. Raisins
Heat the milk with the saffron and butter. Remove it from the heat before it boils. Pour the milk into another container to help it cool sooner. Reserve until it tempers. (about 30º)
WITH SOURDough: Add the sourdough and yeast to the milk container, mix wellWITH YEAST: Add the yeast to the milk container, mix well.
Add to the bowl of milk, orange zest, sugar, mix and add the lightly beaten eggs, mix well.
Pour the flour with a pinch of salt into a bowl, make a hole in the center and add the liquids. Mix with a wooden spoon until smooth. 5 minute rest
Sprinkle the counter with flour, turn the dough over and knead until it forms a homogeneous dough.
Let stand for 5 minutes.
Knead again for 10 minutes.
Grease a bowl with oil, save the dough, cover it with a cotton cloth and let it rise until it doubles (or almost) its size.
after this FIRST fermentation periodyou can decide if you continue with the recipe at this time, degas and go to the form. Or round the dough and keep in the fridge overnight.If the dough is kept in the fridge overnight, the next morning remove the bowl of dough from the fridge, let it warm for an hour and a half and continue with the following steps
WHETHER you have kept the dough in the fridge overnight or if you have decided to continue the recipe after the first fermentation, THE RECIPE CONTINUES LIKE THIS:Recover the mass, degas. We weigh the dough that weighs 1 kg 240 g, we divide the dough into 10 pieces of 124 g approx.
Bowl each of the portions.
Shape each ball into a cord of about 35 cm and shape it into an S with the ends well glued so that they do not open during baking. Place one or two raisins in each part of the S.
Brush with beaten egg and let rise a second time for 30 to 40 minutes.
Turn on the oven with heat up and down at 180º.
Brush the buns again before putting them in the oven and bake about 30 minutes or until you see them lightly golden.
Remove from the oven, transfer to a rack, let cool and serve.
Watch this recipe on VIDEO
Delicious buns with which to enjoy a breakfast or snack.
to enjoy the SANTA LUCIA BUNS.
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