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Swedish saffron buns (Lussebullar)


  • Author: Lynn
  • Prep Time: 75
  • Cook Time: 10
  • Total Time: 1 hour 25 minutes
  • Yield: 12-14 buns 1x
Scale

Ingredients

  • 250 g spelt flour type 1050
  • 150 g whole-grain spelt flour
  • ¼ teaspoon of sea or rock salt
  • 50 g of extra-virgin coconut oil
  • 20 g of fresh yeast
  • 0,5 g of saffron (you could use 1, but I prefer 0,5)
  • 4 tablespoons of maple syrup (or rice syrup)
  • 200 ml of oat milk
  • 3 tablespoons of coconut yoghurt
  • 28 raisins

Instructions

  1. Mix the flour and the salt in a mixing bowl. Melt the coconut oil. Slowly heat the oat milk to no more than 37 °C. Test the milk with your finger, it should not be too hot or it will kill the yeast.
  2. Mix the oat milk with the maple syrup and crumble the fresh yeast into the mixture. Set aside for 5 minutes to let the yeast get active. Check it after 5 minutes, if you can see bubbles forming on the surface, the yeast is active. Then add the saffron and briefly stir.
  3. Add the melted coconut oil, coconut yoghurt and the yeast mix to the flour and knead to a dough for about 3-4 minutes. Place the dough into a flowered bowl, cover it with a dish cloth and let it sit for one our to rise at a warm place in your home.
  4. Divide the dough into 12-14 pieces and roll each piece into a 20 cm long roll. Shape it into an S-form and transform each Lussebullar to a baking sheet aligned with baking paper. Let the Lussebullar rest for another 15 minutes. Pre-heat the oven to 200 °C fan setting.
  5. Add a raisin to each end of the Lussebullar (see pictures) and bake them for 10-12 minutes.
  6. Brush the Lussebullar with melted coconut oil and serve warm, that’s when they taste the best!