- 250 g of whole-grain gluten-free flour mix (see notes)
- a pinch of sea or rock salt
- 35 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)
- 2 tablespoons of maple syrup (or rice syrup)
- 150 ml of oat milk
- 1.5 tablespoons of coconut yoghurt
- 16 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 8 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!
I’ve tried the gluten-free recipes with a whole-grain gluten-free flour mix, and a homemade version using 120 g of buckwheat flour, 80 g of brown rice flour and 50 g of organic corn starch and 20 g of psyllium husk. I liked the texture of the dough better with the store-bought version to be honest. If you’re using gluten-free flour mixes, be sure to use high quality brands not listing corn starch as their first ingredient.