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)
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.