St. Lucia buns with almond paste and raisins
Marie Skogström- 40
- 50 min
- 3 hours 20 minutes
Want to serve freshly baked buns throughout the Christmas season? Bake a large batch and freeze the buns before the second rise. Adjust the thawing time based on when you plan to serve them. For example, if the buns are to be enjoyed on St. Lucia’s Day: take them out the night before, place them on a baking sheet, and let them thaw in the refrigerator. In the morning, take the baking sheet out and let them rise one last time while the oven preheats. Brush the buns with egg wash and bake. Homemade is the best!
2.47/5
269 VotesHere's how:
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1
Heat the milk to 20 °C. Mix in all the ingredients for the pre-dough and let it rest for 30 minutes.
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2
Cut 40 sugar-cube-sized pieces from the almond paste, set them aside, and grate the remaining almond paste.
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3
Add the remaining ingredients, except for the raisins and grated almond paste. Knead the dough vigorously until it becomes shiny and smooth and pulls away from the sides of the bowl—about 15 minutes with a mixer or 20 minutes by hand. Add the grated almond paste and raisins to the dough during the last 2 minutes. Let rise for about 30 minutes.
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4
Place the dough on a floured surface and shape it into about 40 buns; gently roll them into rounds and place them in a baking pan or directly on parchment paper. Press a piece of almond paste into each bun, place them in the pan, and let them rise for about 60–90 minutes.
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5
Preheat the oven to 225 °C.
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6
Brush with egg and sprinkle with pearl sugar. Bake in the oven for about 8–10 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
Pre-dough
- 50 g (1 packet) KronJäst Sweet Dough, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 500 g (5 dl) milk
- 1 g (2 packets) saffron
- 480 g (about 8 dl) all-purpose flour
Other ingredients
- 200 g butter, at room temperature
- 180 g (2 dl) granulated sugar
- 9 g (1.5 tsp) salt
- 6 g (2 tsp) cardamom, coarsely ground
- 480 g (about 8 dl) all-purpose flour
- 3 dl raisins
- 400 g Odense almond paste (cut 40 sugar-cube-sized pieces and set aside for the filling; grate the remaining almond paste and mix it into the dough)
Filling
- Odense almond paste, 40 pieces (see above)
Brushing
- eggs, beaten
Garnish
- granulated sugar
The recipe comes from
kronjast.se
