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St Lucia Saffron Buns (Lussekatter)

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan makes 6
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Prep Time 20 minutes
Cook Time 15 minutes
proving time 2 hours
Servings: 6
Course: Breakfast, bun, teatime
Cuisine: Swedish
Ingredients Method

Ingredients
  

  • 150 ml dairy-free milk
  • Pinch of saffron
  • 50 g dairy-free margarine
  • 260 g strong bread flour
  • 1/2 tsp salt
  • 3 g or 1 tsp dried yeast
  • 1 tsp cinnamon
  • 50 g caster sugar
  • ¼ tsp turmeric
  • 12 raisins 2 per bun
  • for the glaze:
  • 1 tbsp soft brown sugar
  • 1 tbsp water
  • 2 tbsp pearl sugar to decorate

Method
 

  1. Melt the margarine into the milk (don’t make it more than tepid though), stir in the saffron and leave to infuse
  2. Place the flour, salt, yeast, turmeric, and caster sugar in a bowl and pour in the warmed milk and margarine mixture.
  3. Bring to a dough and knead until smooth and bounces back when you press a finger onto the surface.
  4. Place in an oiled bowl, cover and leave to double in size in a warm place.
  5. Knock back and roll out the dough to approx. 20cm x 12cm..
  6. Cut into 6 2 cm strips. Roll up from each end so you have an S shape. Press a raisin into the middle of each swirl and place on a lined baking tray. Cover and leave to prove for at least 30 minutes
  7. Preheat the oven to 180 degrees
  8. Bake for 15 minutes until golden, risen and they sound hollow when tapped.
  9. melt together the brown sugar and water and brush over the hot buns. Sprinkle with the pearl sugar (or other granular sugar)
  10. Cool on a wire rack. These are best eaten (or frozen) on the day they’re made