Cardamom Pistachio Rolls

Forget classic cinnamon rolls—these Cardamom Pistachio Rolls are spiced with cardamom and studded with salty pistachios, making them a breakfast treat that’s well worth the effort. 

Cardamom Pistachio Rolls
 

Makes 8 rolls
Ingredients
  • ¼ cup (60 grams) warm water (105°F/41°C to 110°F/43°C)
  • 2¼ teaspoons (7 grams) active dry yeast
  • ⅓ cup (67 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
  • 1 cup (240 grams) whole milk, room temperature and divided
  • 4 tablespoons (60 grams) fresh lemon juice, divided
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 3½ cups (438 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 6 tablespoons (84 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (57 grams) finely chopped roasted salted shelled pistachios
  • ½ cup (113 grams) unsalted butter, melted
  • 1 tablespoon (6 grams) ground cinnamon
  • 2 teaspoons (4 grams) ground cardamom
  • 1 to 1½ teaspoons (1 to 1.5 grams) lemon zest
  • 1 cup (120 grams) confectioners’ sugar

Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together ¼ cup (60 grams) warm water, yeast, and ½ teaspoon (2 grams) granulated sugar by hand. Let stand until mixture is foamy, about 10 minutes.
  2. Add ¾ cup (180 grams) milk, 2 tablespoons (30 grams) lemon juice, egg, egg yolk, vanilla, and remaining ⅓ cup (67 grams) granulated sugar, whisking to combine.
  3. With mixer on medium speed, add flour and salt, beating just until dough comes together. Scrape sides of bowl. Increase mixer speed to medium-high, and beat for 4 minutes. Add softened butter, and beat until dough is smooth and pulls away from sides of bowl, about 6 minutes. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
  4. Butter a 9-inch round cake pan.
  5. On a lightly floured surface, stretch dough into a 16×12-inch rectangle using wet hands.
  6. In a small bowl, stir together brown sugar, pistachios, melted butter, cinnamon, cardamom, and zest. Spread filling onto dough, leaving a ½-inch border. Starting with one long side, roll dough into a log; pinch seam to seal. Place log, seam side down, on work surface. Trim ½ inch off each end. Cut into 8 rolls, and place in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  7. Preheat oven to 350°F (180°C).
  8. Bake until light golden brown, 35 to 40 minutes. Let cool completely.
  9. In a small bowl, whisk together confectioners’ sugar, remaining ¼ cup (60 grams) milk, and remaining 2 tablespoons (30 grams) lemon juice until combined. Place in a resealable plastic bag. Cut corner from bag, and drizzle icing onto rolls.

Notes
Keep your hands wet when stretching dough. This keeps dough from sticking and also keeps you from adding additional flour. Brush any additional flour off dough with a dry pastry brush as you are rolling.

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Cheddar Pecan Scones

Packed with sharp Cheddar cheese with a kick of black pepper, these Cheddar Pecan Scones are just as at home on the breakfast table as they are in your dinner time breadbasket. Their tender crumb and crisp, craggy exterior are guaranteed to keep you coming back for more, but the real star of this show is Sunnyland Farms’ Raw Georgia Pecan Halves. Sunnyland’s pecans are harvested, shelled, and packaged on their scenic family-owned farms in Albany, Georgia, right in the heart of pecan country. Their rich pecans stud the inside of the Cheddar Pecan Scones, lending addicting crunch and nuttiness to every bite—like no other pecan can.

Cheddar Pecan Scones
 

Makes 8 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground black pepper
  • ⅓ cup (76 grams) cold unsalted butter, cubed
  • ¾ cup (71 grams) shredded extra-sharp Cheddar cheese
  • ½ cup (57 grams) finely chopped Sunnyland Farms Raw Georgia Pecan Halves
  • ¾ cup (180 grams) plus 1 tablespoon
  • (15 grams) cold heavy whipping cream, divided

Instructions
  1. Preheat oven to 375°F (190°C). Spray an 8-well cast-iron wedge pan with baking spray with flour. (See Note.)
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, red pepper, and black pepper. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cheese and pecans. Add ¾ cup (180 grams) cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
  3. Turn out dough onto a lightly floured surface, and pat into 7-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place a wedge in each well of prepared pan. Brush tops with remaining 1 tablespoon (15 grams) cream.
  4. Bake until golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm or at room temperature.

Notes
You can also bake these scones in a regular 10-inch cast-iron skillet or on a baking sheet lined with parchment paper. After you cut the circle of dough into 8 wedges in step 3, place scones about 1½ inches apart on prepared baking sheet, and proceed with recipe. If using a regular skillet, transfer dough to skillet, and proceed with recipe.

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Mexican Chocolate Cinnamon Rolls

You won’t ever go back to classic cinnamon rolls again. We filled these golden rolls with chocolate, but not just any chocolate—Mexican cinnamon chocolate. Stone-ground, Mexican-style dark chocolate is filled with warm cinnamon spice and has a subtle grittiness that gives these cinnamon rolls even more explosive flavor and complex texture. Once you smother the rolls in the luscious Cream Cheese Glaze, serve them straight from the skillet to keep them warm and gooey.

For more cozy ways to bake with cast iron, pick up a copy of our January/February 2020 issue!

Mexican Chocolate Cinnamon Rolls
 

Makes 12 rolls
Ingredients
  • 3½ to 3¾ cups (438 to 469 grams) all-purpose flour, divided
  • ½ cup (100 grams) granulated sugar, divided
  • 2¼ teaspoons (7 grams) active dry yeast*
  • 2 teaspoons (6 grams) kosher salt
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • ⅔ cup (152 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams)
  • 2 tablespoons (10 grams) Dutch process cocoa powder
  • ½ teaspoon (1 gram) ground cinnamon
  • ⅔ cup (113 grams) chopped Mexican-style stone-ground cinnamon chocolate (3 disks) (see PRO TIP)
  • Cream Cheese Glaze (recipe on opposite page)
  • Garnish: ground cinnamon

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, ¼ cup (50 grams) sugar, yeast, and 1½ teaspoons (4.5 grams) salt.
  2. In a medium saucepan, heat ½ cup (120 grams) water, milk, and ⅓ cup (76 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from sides of bowl, 8 to 9 minutes. Add up to remaining ¼ cup (31 grams) flour, if necessary. Turn out onto a lightly floured surface, and shape into a smooth round.
  4. Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  5. Spray a 10-inch cast-iron skillet with cooking spray.
  6. In a small bowl, whisk together cocoa, cinnamon, remaining ⅓ cup (76 grams) butter, remaining ¼ cup (50 grams) sugar, and remaining ½ teaspoon (1.5 grams) salt.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Spread cocoa mixture onto dough, leaving a ½-inch border on one long side. Sprinkle with chopped chocolate. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared skillet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  8. Preheat oven to 350°F (180°C).
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in skillet for 10 minutes. Top with Cream Cheese Glaze; garnish with cinnamon, if desired. Serve warm or at room temperature.

Notes
*We used Red Star® Active Dry Yeast.

PRO TIP: We used Taza Chocolate Cinnamon Dark Chocolate Mexicano, available at Whole Foods, local Hispanic grocery stores, or online. Very minimally processed, Mexican chocolate has a grainier, chalkier texture than the chocolate you might normally get and offers more-complex, explosive flavor. Any type of Mexican cinnamon dark chocolate, available at most grocery stores, or 50% cacao dark chocolate will work in this recipe.

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Cream Cheese Glaze
 

Makes about ¾ cup
Ingredients
  • 4 ounces (110 grams) cream cheese, softened
  • 1½ tablespoons (10.5 grams) confectioners’ sugar
  • 2 to 3 tablespoons (30 to 45 grams) whole milk

Instructions
  1. In a medium bowl, whisk cream cheese until smooth. Whisk in confectioners’ sugar. Add milk, 1 tablespoon (15 grams) at a time, until fluid.

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Orange Sweet Buns

A nod to the classic sweet bun recipe, these Orange Sweet Buns have the same sunny disposition, only with a new and improved crème fraîche frosting.

Orange Sweet Buns
 

Makes 12 buns
Ingredients
  • 4¼ to 4½ cups (532 to 563 grams) all-purpose flour, divided
  • 1⅓ cups (267 grams) granulated sugar, divided
  • 1 (0.25-ounce) package (7 grams) active dry yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1¼ cups (300 grams) whole milk
  • 1 cup (227 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams)
  • 2 tablespoons (24 grams) packed orange zest (about 2 large oranges)
  • ¼ teaspoon ground cardamom
  • Orange-Crème Fraîche Glaze (recipe follows)
  • Garnish: orange zest

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, ⅓ cup (67 grams) sugar, yeast, and salt.
  2. In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add up to remaining ¼ cup (31 grams) flour, adding 1 tablespoon at a time, if necessary. (Dough should pass the windowpane test [see PRO TIP] but may still stick slightly to sides of bowl.)
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  5. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, stir together zest, cardamom, remaining 1 cup (200 grams) sugar, and remaining ½ cup (113.5 grams) butter until well combined.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°F (190°C).
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Using a small offset spatula, spread Orange-Crème Fraîche Glaze onto rolls. Garnish with zest, if desired. Serve warm.

Notes
PRO TIP: Test the dough for proper gluten development by using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.

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Orange Crème Fraîche Glaze
 

Makes about 1 cup
Ingredients
  • 1⅔ cups (200 grams) confectioners’ sugar
  • ⅔ cup (160 grams) cold crème fraîche
  • 1 teaspoon (4 grams) packed orange zest
  • ⅛ teaspoon kosher salt

Instructions
  1. In a small bowl, stir together all ingredients until smooth. Use immediately.

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Pumpkin Spice Muffins with Pecan Streusel

Get your pumpkin fix with these hearty Pumpkin Spice Muffins with Pecan Streusel. Pumpkin purée makes these muffins extra tender, but it’s that crunchy pecan streusel that’ll have you coming back for more. Sunnyland Farms‘ Raw Georgia Pecan Halves lend unbeatable farm-fresh flavor to the streusel, and bring a touch of nuttiness to this irresistibly sweet and spicy recipe. This will be your go-to breakfast all season long!

Pumpkin Spice Muffins with Pecan Streusel
 

Makes 12 muffins
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 1½ cups (330 grams) firmly packed light brown sugar
  • 2 teaspoons (4 grams) pumpkin spice
  • 1 teaspoon (5 grams) baking soda
  • ¾ teaspoon (2 grams) kosher salt
  • 1 cup (244 grams) canned pumpkin
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • ⅓ cup (80 grams) whole milk, room temperature
  • Pecan Streusel (recipe follows)

Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour a 12-cup muffin pan.
  2. In a large bowl, whisk together flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add pumpkin mixture to flour mixture, and fold until well combined.
  3. Spoon batter into prepared muffin cups, filling three-fourths full (about 74 grams each). Spoon 2 tablespoons (about 22 grams) Pecan Streusel on top of batter in each muffin cup.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Serve warm.

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Pecan Streusel
 

Makes about 2 cups
Ingredients
  • ¾ cup (94 grams) all-purpose flour
  • ½ cup (57 grams) chopped pecans*
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 teaspoon (2 grams) pumpkin spice
  • ¼ cup (57 grams) unsalted butter, melted

Instructions
  1. In a medium bowl, stir together flour, pecans, brown sugar, and pumpkin spice. Add melted butter, stirring until large clumps form. Squeeze mixture together with hands to create clumps. Freeze until ready to use.

Notes
*We used Sunnyland Farms Raw Georgia Pecan Halves

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Persimmon Scones

The floral sweetness and spicy undertones of persimmons really sing in these extra-tender cinnamon-scented scones, brimming with fresh pieces of the fruit. A maple syrup glaze brings an extra dose of warmth. For more ways with persimmons, pick up a copy of our November/December 2019 issue!

Persimmon Scones
 

Makes about 7 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 5 tablespoons (70 grams) firmly packed light brown sugar, divided
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • ¼ cup plus 1 tablespoon (71 grams) cold unsalted butter, cubed
  • ¾ cup (134 grams) diced Fuyu persimmons
  • ¾ cup plus 2 tablespoons (210 grams) plus
  • 1 teaspoon (5 grams) cold heavy whipping cream, divided
  • 2 teaspoons (8 grams) vanilla extract*
  • 1 large egg (50 grams)
  • Maple Glaze (recipe follows)

Instructions
  1. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 3 tablespoons (42 grams) brown sugar, baking powder, salt, cinnamon, baking soda, ginger, and cardamom. Using a pastry blender, cut in cold butter until mixture is crumbly. Toss persimmons in flour mixture. Add ¾ cup plus 2 tablespoons (210 grams) cold cream and vanilla, stirring with a fork just until dry ingredients are moistened.
  3. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Roll dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place 2 inches apart on prepared pan. Cover and refrigerate for at least 30 minutes.
  4. Preheat oven to 400°F (200°C).
  5. In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Using a pastry brush, brush top of scones with egg wash. Sprinkle with remaining 2 tablespoons (28 grams) brown sugar.
  6. Bake until golden brown, 16 to 18 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Maple Glaze. Store in an airtight container for up to 3 days.

Notes
*We used Heilala Pure Vanilla Extract.

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Maple Glaze
 

Makes ⅔ cup
Ingredients
  • 1 cup (120 grams) confectioners’ sugar
  • 2½ tablespoons (53 grams) maple syrup
  • ¼ cup plus 1 tablespoon (75 grams) heavy whipping cream

Instructions
  1. In a small bowl, place confectioners’ sugar. Whisk in maple syrup; slowly whisk in cream until smooth. Use immediately.

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Double Gingerbread Scones

Our Double Gingerbread Scones earn their double gingerbread title from the twofold dose of ground and candied ginger in the dough. We also added old-fashioned oats to these Double Gingerbread Scones to make your winter morning breakfast a little heartier. 

Double Gingerbread Scones
 

Makes 8 scones
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ¾ cup (60 grams) old-fashioned oats
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) ground ginger
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ½ cup (80 grams) diced candied ginger
  • ¼ cup (60 grams) plus 2 tablespoons
  • (30 grams) heavy whipping cream, divided
  • ¼ cup (85 grams) unsulphured molasses
  • 1 large egg (50 grams)
  • Turbinado sugar, for sprinkling
  • Scone Glaze (recipe follows)

Instructions
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, oats, brown sugar, baking powder, ground ginger, cinnamon, nutmeg, and cloves. Using a pastry blender, cut in cold butter until mixture is crumbly. Add candied ginger, tossing to combine.
  3. In a small bowl, combine ¼ cup (60 grams) cream, molasses, and egg. Add cream mixture to flour mixture, stirring until combined.
  4. Turn out dough onto a lightly floured surface, and gently knead up to 10 times. Pat dough into a 7-inch circle, about 1 inch thick. Cut dough into 8 wedges, and place on prepared pan. Brush top of scones with remaining 2 tablespoons (30 grams) cream, and sprinkle with turbinado sugar.
  5. Bake until dough no longer looks wet around the edges, 13 to 14 minutes. Let cool completely. Drizzle with Scone Glaze.

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Scone Glaze
 

Makes ⅓ cup
Ingredients
  • 1 cup (120 grams) confectioners’ sugar
  • 1 tablespoon (15 grams) whole milk

Instructions
  1. In a small bowl, stir together confectioners’ sugar and milk.

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St Lucia Buns

Every December 13, across the snowy towns of Scandinavia, families rise early in the dark to begin preparing for a centuries-old winter solstice celebration, a festival of lights. The eldest daughter of each household wakes first. Donning a white gown with a red sash and a candle-lit wreath crown, she carries a tray of brilliant golden St Lucia buns from room to room, singing carols and serving the sweet saffron-scented buns to family and friends in honor of St. Lucia. Soon they will take to the streets for a processional, where a girl—nominated by her town as “Lucia”—carries a basket of St. Lucia buns, handing them out to the merry masses. She is accompanied by girls in white dresses and boys with star-coned hats. They twirl and sing along the streets. This is St. Lucia Day.

You can’t talk about St Lucia buns without mentioning the shapes. The soft, supple dough allows for a variety of them—from a braided wreath to the wilder prästens hår (“priest’s hair”). The classic S shape, with each end of the dough rope curling up in an opposite direction, is the most common and easy to execute. The origin of the S shape and its connection with St. Lucia is fairly unknown, but there are several theories. The most prevalent is that the S is supposed to resemble curled-up cats, hence the name lussekatter. In his new cookbook, The Nordic Baking Book (Phaidon Press, 2018), Magnus Nilsson asserts that the real lussekatt shape has four curls, and the common S shape is actually called jugalt, which means “Christmas boar.” 

No matter the shape, St Lucia buns are vibrant enough to bring warmth to even the coldest of Scandinavian winters. In the spirit of this season, do as the Swedes and take to the kitchen to bake out the dark. Rest assured, St Lucia buns will bring the light.

These Swedish ST Lucia Buns are made with sour cream and vodka. The traditional version requires the saffron to infuse in vodka overnight so it can develop an intense color, but our method is much faster. 

St Lucia Buns
 

Makes 19 buns
Ingredients
  • ⅓ cup (67 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
  • ½ teaspoon saffron, lightly crushed
  • 1 tablespoon (15 grams) vodka
  • ⅔ cup (160 grams) plus 1 tablespoon (15 grams) whole milk, divided
  • 1 tablespoon (9 grams) active dry yeast
  • ⅓ cup (80 grams) sour cream, room temperature
  • 2 large eggs (100 grams), room temperature and divided
  • 4 cups (480 grams) all-purpose flour
  • 1 tablespoon (9 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, softened
  • Garnish: Swedish pearl sugar*

Instructions
  1. Using a mortar and pestle, grind together 1 tablespoon (12 grams) granulated sugar and saffron. Place in a small bowl, and add vodka. Let stand for at least 20 minutes.
  2. In a small saucepan, heat ⅔ cup (160 grams) milk and remaining ⅓ cup (67 grams) granulated sugar over low heat, stirring occasionally, until mixture registers 110°F (43°C) on an instant-read thermometer. Remove from heat. Whisk in yeast; let stand until mixture is foamy, about 10 minutes. Whisk in sour cream and 1 egg (50 grams); whisk in saffron mixture.
  3. In a large bowl, combine flour and salt. In the bowl of a stand mixer fitted with the dough hook attachment, place yeast mixture. With mixer on low speed, gradually add half of flour mixture, beating until incorporated, 2 to 3 minutes. Add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next, about 5 minutes total, stopping to scrape sides of bowl as needed. Gradually add remaining flour mixture, beating until incorporated. Continue beating until dough is smooth and elastic, about 16 minutes.
  4. Spray a large bowl with cooking spray. Shape dough into a smooth round, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
  5. Line 2 baking sheets with parchment paper. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 19 (50-gram) pieces. (Keep dough covered while shaping so it does not dry out.) Roll each portion into a 12- to 13-inch rope, letting ends taper. Roll each end into a tight spiral in opposite directions, meeting in the middle to create an S shape. Place at least 3 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) for 45 minutes.
  6. Preheat oven to 400°F (200°C).
  7. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush top and sides of each bun with egg wash. Top with pearl sugar, if desired.
  8. Bake until golden brown, 7 to 10 minutes, rotating pans halfway through baking. Let cool on a wire rack. Buns will keep for 3 to 4 days in an airtight container.

Notes
*We used Lars Own Swedish Pearl Sugar.

 

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