Bronte Aurell served up delicious St. Lucia Buns for the festive season on Sunday Brunch.

The ingredients are: 50g fresh yeast, 1g saffron powder (2 sachets) (if using strands, grind and soak in the milk beforehand), 400ml whole milk, 130g caster sugar, 200ml plain Quark or Greek yoghurt (room temperature), 1 tsp salt, 1 egg, 175g butter (soft and room temperature), Approximately 700-800g plain bread flour such as – Vetemjöl or strong Canadian Bread Flour, Handful of raisins, Egg for brushing and serve with Glogg mulled wine.