The ingredients for St. Lucia Saffron buns, sands the optional cardamom. I ended up using salted butter, so I didn’t add the salt shown here. The dough, proofed once and punched down, rolled into ...

Growing up in Sweden, Emma Bengsston was always cast as a gingersnap man, never the candle-crowned St. Lucia selected to head the train of children walking from house to house through her village each ...

These light and airy buns make an appearance in Scandinavian kitchens throughout December but especially on the 13th to celebrate Santa Lucia, the patron saint of light. It’s believed they were served ...

This airy focaccia from cookbook author Kate Leahy showcases ripe plums that caramelize as they bake, balanced by rosemary, turbinado sugar, and flaky sea salt for a sweet-salty finish. The dough ...

In a bowl, add the flour, salt, yeast, sugar, egg, margarine, and milk. Knead until the dough is soft. Cover with clean film and let it prove for about 30 minutes, or until it doubles in size. Now, ...

Katarina Kostic from Stockholm, Sweden, shapes saffron buns that were served Saturday at Wyoming Seminary’s annual International Food Night event. AIMEE DILGER photos/THE TIMES LEADER Saffron buns, ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Swedish Holiday Saffron Buns photographed on Wednesday, Nov. 29, 2017. Photo by Laurie Skrivan, [email protected] Yield: ...

To make the poolish: Whisk together 1 cup water, 11/2 cups flour, yeast and honey into a batter, almost like a pancake batter. Cover with plastic wrap and let rise at room temperature for 1 hour. To ...