- 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
- 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.
- 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.
- 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.
- 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.
- Add a raisin to each end of the Lussebullar (see pictures) and bake them for 10-12 minutes.
- Brush the Lussebullar with melted coconut oil and serve warm, that’s when they taste the best!