St. Lucia saffron buns Recipe

Let the saffron-infused milk cool for 10 minutes. Meanwhile, melt the butter in the microwave or a separate pan, then set it aside to cool before stirring it into the milk mixture.

Sift the flour into a large bowl.

Add the yeast to the dry ingredients and mix. Stir in the cooled saffron milk mixture and sour cream, bringing everything together until a shaggy dough forms.

Lightly flour your working surface, then turn out the dough. Knead it for about 5 minutes, until it feels smooth and elastic.

Return the dough to the bowl, cover it with clingfilm, and let it rise in a warm spot for 1 hour, or until it has visibly doubled in size. While it rises, grease two baking trays or line them with baking paper.

Once risen, tip the dough onto a lightly floured surface and gently punch it down to release the air. Divide the dough into 12 equal pieces (each piece should be about 80g).

Arrange the shaped buns on the prepared baking sheets. Press a raisin into the center of each of the two "eyes" of the S-shaped rolls. Cover the trays with a towel and let the buns rise for another 45 minutes, or until they have doubled in size.

Towards the end of the rising time, preheat your oven to 220°C/425°F. Beat the egg and gently brush it over the risen buns.