Christmas may be 2 months away, but that doesn’t mean you can’t start with the christmas baking early! Especially not if you are vegan and aren’t a huge fan of store bought buns and cakes – then it is perfect to have pre made buns in the freezer ready for when you are invited to christmas events or even just when inviting friends over!
In Sweden there is a typical christmas bun called “Lussebullar” (saffron buns) which most people start baking in Decemeber or when it begins snowing. So i do admit that baking them in November is a little early, especially considering that i am not a huge fan of christmas or winter. But i’ve been wanting to bake these buns for a while now and as i had the apartment to myself yesterday evening i thought it was the perfect time to bake!
Veganizing saffron buns is incredibly easily, you just change the milk to non dairy milk and the butter to vegan margarine and skip the quark or use a vegan quark. So the recipe i used is posted below! I do plan on trying to make another version of saffron buns… Try with another flour, maybe using sweetner and see how that works, maybe even a raw saffron bun. HOWEVER nothing beats the original which includes flour, sugar, margarine… so that is what i made first! But it is always nice to have different options, some days you want a bun with white flour, sugar and butter*, and other times you want an almond flour and sugar free bun!
More christmas baking will be coming up, however it might not be until December because November is a little too early for Christmas baking, and i must admit… i don’t have alot of room in my freezer to keep all the baked goods! I have already given away some of the saffron buns i made hahah.
*Also note, i realised now i didn’t let the buns i made yesterday yeast long enough the second time around, but they turned out fine anyway. .But i should have made them thinner/smaller and let them yeast for c.a 30-45 minutes. So next time round i will need to remember that step haha.
Original recipe from HERE
Ingredients: (Works fine to half the recipe!)
50g fresh yeast (for sweet baking)
175g vegan margarine
1g saffron (2 x 0,5g packages)
2dl sugar (c.a 200g)
500ml non dairy milk
1/2 teaspoon salt
15dl white flour (c.a 900g)
Crumble the yeast into a large baking bowl.
Melt the butter in a pot (on medium heat), then add the 2 packages of saffron into the melted butter. Add the 5dl non dairy milk and heat to c.a 37 degrees (finger warmth).
When the milk/butter mixture is the right temperature pour a little into the bowl with the yeast and mix until the yeast is completely dissolved. Then add the rest of the milk/butter mixture, add the sugar, salt and about 14,5dl flour. Keep mixing and work the dough for about 10 minutes. The cover the bowl with a table cloth and let it yeast somewhere warm for c.a 30-45 minutes. The dough should rise – if it doesn’t it could be because it is too cold.
Once it has had time to yeast, take the dough out of the bowl and knead with the remaining flour. Form into the shape of the buns you want – they can be rather small as they will yeast and get bigger in the oven! Place the buns onto a pan baking paper and cover with a clothe and let yeast for c.a 30-45 minutes. (You may need 3-4 pans for all the buns)
Heat the oven to 225 degrees celsius.
Once the buns have had time to yeast you can brush the buns with melted margarine and then place into the oven for 8-10 minutes until golden brown!
Let cool down slightly before eating!
Eat and enjoy!