So that's how come I made St. Lucia buns early in December and cached them in the freezer for December 13. The dough is a fairly standard sweet yeast dough, but the added saffron and the s-shape makes the buns special. They are pillowy and subtly exotic from the saffron and then there's a dark little spot of sweetness from the raisin in the fat curl.
The batch was so large that we had St. Lucia buns again for breakfast yesterday, and this time I snapped a picture. Warm St. Lucia buns, red oranges, and yogurt cheese. And strong black coffee for the bigs and hot chocolate for the littles. A nice way to start a dark winter morning that's not Christmas yet.