Gluten Free Saint Lucia Saffron Buns
History + saffron threads make this iconic bread so meaningful. This gluten free recipe for St. Lucia Buns makes it delicious!
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Servings: 9 - 10 buns, depending on size
Calories: 241kcal
Ingredients
Saffron Bun Dough
- 5 Tbs. + 1 cup warm milk dairy or non-dairy
- 2 active dry yeast packets (2 1/4 tsp. each) –Fleishmann's® or Red Star®- NOT Platinum
- ½ tsp. saffron threads (or powdered saffron)*
- 3 Tbs. bourbon brandy or apple cider
- ½ cup granulated sugar
- 1/8 tsp. sea salt
- 1 egg white (or egg substitute like 3 Tbs. aquafaba)
- ½ cup melted butter or non-dairy alternative (Earth Balance®)
- 4 cups (540 grams) gfJules® All Purpose Gluten Free Flour
Topping
- 1 egg beaten (or aquafaba or milk of choice) for brushing onto bread before baking
- 1 handful raw almonds slivered (optional)
- raisins or dried cranberries for decorating (optional)
- Demerara sugar for sprinkling (optional)
Instructions
- To proof the yeast, dissolve the packets in 5 tablespoons warm milk plus a pinch of sugar from the measured 1/2 cup for the recipe. The yeast should start to smell "yeasty" but the mixture will be thick. You may add some of the remaining 1 cup of milk for the recipe to the yeast bowl and stir to thin the mixture to give the yeast more room to grow.
- Unless dried already, dry saffron threads by spreading on a baking sheet and placing in a warm oven until dry. Pound smooth into a powder. Dissolve in the 3 tablespoons of bourbon, brandy or apple cider.
- In a large mixing bowl, combine remaining milk, dissolved saffron/brandy, sugar, salt, egg white/aquafaba and melted butter.
- Add the yeast-milk mixture until integrated. Whisk in the gfJules Flour. If dough is too dry, add more warm milk, one tablespoon at a time until the dough holds together well in a sticky, but not wet ball.
- Divide into 2-inch balls and roll gently in only enough gfJules Flour to keep from sticking to your hands. The dough will become dry if too much flour is used. A bench scraper tool is helpful in sectioning off the dough and moving the buns around, but it’s not essential.
- Gently roll into a rope to braid into buns — don’t push down on the dough while rolling or it will become flat; simply roll gently under your palms until a rope is formed. The rope should be around 12 inches long.
- Curl the ends of the rope into “S” shapes. Brush off excess flour, if necessary, with a pastry brush.
- Gently transfer each bun to parchment-lined baking sheets, brush with slightly beaten egg, aquafaba or warm milk to keep the dough from drying out, cover with oiled plastic wrap or parchment and let rise for 30 minutes in a warm location like an oven preheated to 200° F and then turned off.
- Preheat oven to 375° F.
- Once risen, brush again with slightly beaten egg, aquafaba or warm milk and sprinkle Demerara sugar and chopped almonds, if using. Place raisins in the spirals.
- Bake for approximately 10 minutes, depending on size. Do not over bake.
Video
Notes
*If you do not have saffron threads or powder, you may substitute with a mixture of powdered cardamom and turmeric, in a pinch. It won't be the same, but it will get you close, and it's less expensive!
Nutrition Facts
Gluten Free Saint Lucia Saffron Buns
Serving Size
1
Amount per Serving
Calories
241
% Daily Value*
Fat
13
g
20
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
6
g
Cholesterol
45
mg
15
%
Sodium
142
mg
6
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.