⅓ cup (67 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
½ teaspoon saffron, lightly crushed
1 tablespoon (15 grams) vodka
⅔ cup (160 grams) plus 1 tablespoon (15 grams) whole milk, divided
1 tablespoon (9 grams) active dry yeast
⅓ cup (80 grams) sour cream, room temperature
2 large eggs (100 grams), room temperature and divided
4 cups (480 grams) all-purpose flour
1 tablespoon (9 grams) kosher salt
½ cup (113 grams) unsalted butter, softened
Garnish: Swedish pearl sugar*
Instructions
Using a mortar and pestle, grind together 1 tablespoon (12 grams) granulated sugar and saffron. Place in a small bowl, and add vodka. Let stand for at least 20 minutes.
In a small saucepan, heat ⅔ cup (160 grams) milk and remaining ⅓ cup (67 grams) granulated sugar over low heat, stirring occasionally, until mixture registers 110°F (43°C) on an instant-read thermometer. Remove from heat. Whisk in yeast; let stand until mixture is foamy, about 10 minutes. Whisk in sour cream and 1 egg (50 grams); whisk in saffron mixture.
In a large bowl, combine flour and salt. In the bowl of a stand mixer fitted with the dough hook attachment, place yeast mixture. With mixer on low speed, gradually add half of flour mixture, beating until incorporated, 2 to 3 minutes. Add butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next, about 5 minutes total, stopping to scrape sides of bowl as needed. Gradually add remaining flour mixture, beating until incorporated. Continue beating until dough is smooth and elastic, about 16 minutes.
Spray a large bowl with cooking spray. Shape dough into a smooth round, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
Line 2 baking sheets with parchment paper. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 19 (50-gram) pieces. (Keep dough covered while shaping so it does not dry out.) Roll each portion into a 12- to 13-inch rope, letting ends taper. Roll each end into a tight spiral in opposite directions, meeting in the middle to create an S shape. Place at least 3 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) for 45 minutes.
Preheat oven to 400°F (200°C).
In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush top and sides of each bun with egg wash. Top with pearl sugar, if desired.
Bake until golden brown, 7 to 10 minutes, rotating pans halfway through baking. Let cool on a wire rack. Buns will keep for 3 to 4 days in an airtight container.
Notes
*We used Lars Own Swedish Pearl Sugar.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/st-lucia-buns/