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:
500 ml soy milk (or other plant milk)
100 ml agave syrup
150 ml rapeseed oil
2 g saffron (or 3 if you want super yellow)
50 g fresh yeast
1.5-1.8 litre wheat flour (but make sure you have more at hand for kneading)
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 until you have a non-sticky bready dough. let proof 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

love // jenny