RECIPE : christmas treat – saffron buns

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it’s sunday and you know what that means – a new episode of the christmas treat series !
this week i’ve made the traditional swedish saffron bun, or lussekatter as it’s called in swedish.

but of course, i’ve made it vegan, and without white sugar or margarine – so a bit healthier than the original for sure, but with just as much taste. they’re so much fun to make, so you should give them a try ~

saffron buns full recipe:
5 dl oat milk (or other plant milk)
1 dl agave syrup
1.5 dl rapeseed oil
1 g saffron
50 g fresh yeast
11 dl wheat flour
raisins
flour for kneading
rapeseed oil for brushing

instructions:
– heat the oat milk slowly and stir in the agave, rapeseed oil and saffron
– remove from heat when it’s finger warm (37°c)
– crumble the fresh yeast in a bowl and pour in the milk mix. stir until smooth
– add the flour a little at a time. let sit for 40 minutes, preferably someplace warm
– knead the dough with more flour until un-sticky and workable
– form into cute shapes and pop in the raisins
– let sit for 20 minutes and preheat the oven to 225°c
– brush the buns a little bit of rapeseed oil
– bake for about 8-10 minutes until gentle browned


lussekattersmall3
lussekattersmallc

let me know what you think and if you have any request on other christmas treat vids i should make.

love // jenny

16 Comments

  1. Hi Jenny
    I really love the texture, I used to bake the original receipe and was a bit worried. I had to add a bit more flour though and next time I will add a bit of salt and sweeten it a little bit more. Thanks for the receipe! They’re delicious though!

    • jennymustard

      cool sonja, i’m so glad you liked it !! thanks for sharing :)
      love // jenny

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  5. Hi Jenny and David ! I would like to try this recipe but gluten free. Which flour recommend to me ?
    Thanks for sharing :-) ! I love your videos !
    Caroline from Bordeaux

    • Hey Caroline, I’m also from Bdx ^^’ So cool to see vegans are every where and meeting everywhere too! :)
      Please add me on fcbk: AJ Adams (in case pro page is “Aurelia Joy” Thank you.
      I would love to try those amazing lil things ^^’ Thank you Jenny, for everything you make, always really quietly and in full serenity. :)

  6. Veronica Floris

    Hi Jenny and David is it possible change rapeseed oil with olive oil?

  7. I’ve never heard of decilitres before. Being English I use oz, pounds, and grams. Now learning to use ‘cups’ which is the American and Australian method in weighing ingredients. I’ve just saved a website called http://www.unitjugler.com if anyone is interested. Covers all forms of measurements.

  8. I’d love to make these, I’m wondering if any one can translate this to “American units”? We’re terrible for having imperial measurements =(

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