Lucia Buns Recipe

Lucia Buns picture


Difficulty LevelEasyHealth IndexJust Enjoy


 Hot water2 Tablespoon
 Powdered saffron1⁄8 Teaspoon
 All purpose flour3 3⁄4 Cup (60 tbs)
 Active dry yeast1 Tablespoon (1 Package)
 Milk1 Cup (16 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Butter/Margarine6 Tablespoon
 Salt1 Teaspoon
 Raisins1⁄2 Cup (8 tbs), chopped
 Chopped brazil nuts1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3450 Calories from Fat 960

% Daily Value*

Total Fat 110 g169.5%

Saturated Fat 57.2 g286.1%

Trans Fat 0 g

Cholesterol 427.6 mg

Sodium 2138.3 mg89.1%

Total Carbohydrates 551 g183.6%

Dietary Fiber 21.3 g85.3%

Sugars 167.4 g

Protein 75 g150.9%

Vitamin A 54.5% Vitamin C 4.7%

Calcium 47.8% Iron 154%

*Based on a 2000 Calorie diet


Pour hot water over saffron; set aside.
Combine 2 cups of the flour and the yeast.
In saucepan heat together milk, sugar, butter or margarine, and salt till warm (115°), stirring constantly till butter almost melts.
Add to dry mixture; add egg and saffron mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in raisins, nuts, and as much of the remaining flour as you can mix in using a spoon.
On floured surface knead in remaining flour to make a moderately stiff dough.
Continue kneading till smooth.
Place in greased bowl, turning once to grease surface.
Cover; let rise till double (1 1/2 to 1% hours).
Punch down dough; cover and let rest for 10 minutes.
Divide dough into 32 pieces.
Roll each into a 10-inch rope.
Lay 2 ropes side by side on greased baking sheet.
Press centers of ropes to seal.
Coil each of the 4 ends toward outside.
Cover; let rise till double (30 to 45 minutes).
Bake in 425°F oven for 8 to 10 minutes.
Cool on wire rack.
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