RECIPE : christmas treat – saffron buns

comments 14


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
flour for kneading
rapeseed oil for brushing

– 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


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

love // jenny


  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 if anyone is interested. Covers all forms of measurements.

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