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Vegan saffron buns

Saffron buns

We wish everyone a Merry Lucia by offering you this yummy recipe. Lussebullar, saffron buns or saffron bread – a dear child has many names. This recipe gives vegan saffron buns that exact taste – just like they should be – delicious, juicy and with a lovely saffron flavour. These vegan saffron buns are completely free of eggs, milk and butter, and instead made with almond milk and dairy-free margarine.

Ingredients (Serves 30)
50 g of fresh yeast
175 g milk free margarine
2 sachets of saffron (à 1/2 g)
2 dl granulated sugar
5 dl almond beverage
1/2 tsp salt
about 15 dl flour (15 ml equivalent to 900 g flour)

For garnish
dairy-free margarine
raisins

Do this:
Crumble the yeast in a dough bowl. Melt the margarine in a saucepan. Crush the saffron with some of the sugar in a mortar. Stir the saffron into the melted fat. Add the almond drink and heat it to about 37˚C.

Dissolve the yeast in a little bit of the content in the saucepan. Add the remaining content, sugar and salt. Add almost all the wheat flour and knead the dough for about 5 minutes in the machine or 10 minutes by hand. Let the dough rise under a cloth for 30- 45 minutes.

Put the dough on a floured work surface. Knead in the rest of the flour.
Shape into balls and place on baking trays with baking paper.
Let rise under a cloth for 30-45 minutes. Preheat the oven to 225 ° C.
For garnish: Brush with melted margarine and stick in some raisins.
Bake in the oven for 8-10 minutes. Let the bread cool on a rack under a cloth.

About Sophia Söderholm 2623 Articles
At the age of ten Sophia moved from Sweden in 1998 and has since lived in several locations around the world including Spain, and has been residing in North Cyprus for four years now. Her educational background is in marketing, hotel management and real estate, and she now works as a real estate agent and is editor in chief for New Cyprus Magazine. If you any questions for Sophia, please write to: sophia@newcyprusmagazine.com.