St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Lucia Buns - Cyndy's

Combine in mixing bowl: 

2 pkg. dry yeast dissolved 1/2 cup warm water 

Add 1 tsp powdered cooking saffron (or strands) to 2 T. boiling water 
(strain if threads are used) 

Add saffron mixture to the yeast mixture 

Stir in: 
      1 1/2c. lukewarm milk
      1/2c. sugar
      2t. salt
      2 eggs
      1/2c. soft shortening (like crisco)
      half of 7 to 7 1/2 c. flour (3 1/2c)


Mix til smooth then add enough of the remaining flour that it handles easily.
Knead on -lightly- floured board til smooth/elastic, maybe 5 mins or so. 
Roll in greased bowl so greased side is up and cover with a damp towel 
let rise in warm (~85F) place until double. Punch down and let rise again 
until almost double. 

Roll out to 1/4" thick cut into strips of 4"X 1/2". 
Cross 2 strips to make an X.
Then curl each end out and in to form a broken 8. 
Press 4 raisins on each bun and brush with egg yolk. 
Let rise for another 15-20 mins. 


Bake in a 400 degree oven until golden brown, about 10-12 mins 

Dribble with quick white icing while still warm.
Makes about 4 dozen 

From: Cyndy Anderson 
Date: Thu, 13 Dec 2001