St. Lucia's Cats Recipe
The St. Lucia Cats seem perfect for the occasion. Try these glazed buns with currants for the occasion. Your guests will simply love them. Your suggestions for these St. Lucia Cats are welcome.
Ingredients
| Active dry yeast | 1 Tablespoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| Flour | 4 Cup (16 tbs) | |
| Pinch saffron | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| 1/2 cup evaporated milk, undiluted | ||
| Unsalted butter | 6 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Currants | ||
| Sugar | ||
| Glaze | ||
| 1 egg beaten with 1 tablespoon water | ||
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 2 cups flour, saffron, sugar, egg, evaporated milk, butter, and salt. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough into 12 equal pieces. Roll each piece into 12-inch rope. Shape as shown in drawings:
(a) Cut piece of dough in half. Crisscross the 2 ropes on the baking sheet. Then curl ends in same direction.
(b) Bend rope into a V, curling ends.
(c) Cut rope in half. Arrange the 2 resulting ropes back to back, curling ends.
6 Place on greased baking sheet. Cover; let rise in warm place until double€”about 20 minutes. Place a currant in each curl. Make glaze. Brush buns with glaze and sprinkle with more sugar.
7 Bake in a preheated 350°F oven about 25 minutes or until done. Cool on wire rack.
2 Combine 2 cups flour, saffron, sugar, egg, evaporated milk, butter, and salt. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Divide dough into 12 equal pieces. Roll each piece into 12-inch rope. Shape as shown in drawings:
(a) Cut piece of dough in half. Crisscross the 2 ropes on the baking sheet. Then curl ends in same direction.
(b) Bend rope into a V, curling ends.
(c) Cut rope in half. Arrange the 2 resulting ropes back to back, curling ends.
6 Place on greased baking sheet. Cover; let rise in warm place until double€”about 20 minutes. Place a currant in each curl. Make glaze. Brush buns with glaze and sprinkle with more sugar.
7 Bake in a preheated 350°F oven about 25 minutes or until done. Cool on wire rack.
Chef
