Comments on: st. lucia buns

By: Angela

Angela — Sat, 18 Dec 2021 18:11:01 +0000

These were wonderful. We had them with golden raisins, lingonberry preserves, and butter.

I didn’t have potato flour, so after a little poking around on the web I used a combination of arrowroot powder and almond flour. I found that cornstarch was an acceptable, though not equivalent substitute. On a whim I combined the almond flour with some arrowroot powder to give it both the bind and the nuanced flavor and they turned out beautifully. I think a combination of cornstarch and AP flour would probably be fine too.

The King Arthur Flour recipe clarifies that if you use salted butter, you should reduce the amount of salt by 1/4 teaspoon.

Thank you for amplifying this recipe, Sarah! This was a fun treat on a quiet December weekend.

By: Penelope

Penelope — Wed, 05 Dec 2018 22:04:33 +0000

It looks good! I can’t wait it make this coming Christmas holiday.

By: Becky

Becky — Tue, 04 Dec 2018 16:09:37 +0000

Stopped by to get the links for your Spotify Christmas playlists (thank you!) and saw you had bumped up this post. I thought I would let you know how much I love seeing these “pulled from the archives” reminders from bloggers I have followed for a while. In a world that is focused on new creations, I find it comforting to be reminded of those solid recipes from the past that are still good to fall back on. Thank you so much for everything you put into this space! Happy holidays!

By: Emily

Emily — Tue, 04 Dec 2018 15:46:00 +0000

You have inspired me to try making a gluten free version of these! They look absolutely delicious!

How would you describe the texture to someone who has never had one and will never be able to try the original version with gluten? Would you describe it with the texture of a soft pretzel or a dinner roll? I have memories of the more “conventionally American” bakes from when I was a child before being diagnosed with celiac disease.

Thank you! I hope you can describe the texture for me!

By: Boxon

Boxon — Mon, 15 May 2017 04:28:43 +0000

Thanks for his great recipes and the buns look delicious! Very like with the aroma produced after coming out of the oven …

By: Randy

Randy — Sat, 24 Dec 2016 19:22:51 +0000

In reply to Grace F Riedel. Zakarian recommends as a substitute 1 part turmeric to 2 parts paprika.

By: Paul

Paul — Sat, 24 Dec 2016 14:08:28 +0000

In reply to Sarah. Froze mine 2 days before. Thawed overnight and baked like normal. Worked fine.

By: Sarah

Sarah — Fri, 23 Dec 2016 03:51:43 +0000

In reply to Elizabeth.

Hi Elizabeth – I haven’t made part of them the night before yet, so I’m not sure the best place to stop. But King Arthur Flour has a baking hotline you can call (and they actually answer!) and they can answer your questions there, as well. The number and other contact is here: http://www.kingarthurflour.com/bakers-hotline/

By: Elizabeth

Elizabeth — Mon, 19 Dec 2016 13:19:23 +0000

I would love to serve these fresh from the oven on Christmas morning but would need to do some of the work the night before. At what point would you recommend putting the dough into the fridge overnight? I thought perhaps after shaping them into logs. Thanks!

By: Cheryal Hussain

Cheryal Hussain — Wed, 14 Dec 2016 12:50:38 +0000

In reply to Amina Nasar. Hello, Potatoe flakes can be used.