Lussekatter/saffron buns: GF/DF (serves 15)

  • 25 g yeast,(1 1/2 t if using dry yeast)
  • 100 g vegan butter
  • 3/4 cup +1 T (2 dl) dairy free milk
  • 1/2-1 g saffron
  • 1 T psyllium husk
  • 1/4 t salt
  • 3 T + 1 t honey
  • 3 T + 1 t sugar
  • 1 1/2 cup (3 1/2 dl) gluten free all purpose flour
  • 3 T almond flour
  • 2 raisins per bun for decoration
  • 1 egg, lightly beaten for brushing the buns

Dissolve the saffron in a little milk.

Melt the butter. Heat until fingerwarm. Add the dissolved saffron.

Put some of the flour in a mixing bowl and add the dry yeast. If using fresh yeast, dissolve it in some of the milk. Add the fingerwarm liquid and the psyllium husk and let it sit ten minutes. Add the rest of the ingredients and mix well for about five minutes.

Let the dough rise under a towel for 40 minutes.

Put the dough on a work surface and knead it a couple of minutes. Cut it in 15 pieces. Roll each piece out between your hands and shape them into “S”-shaped buns. Put them on a parchment paper covered baking tray and let rise for another 40 minutes.

Preheat the oven to 450 F/225 C

Brush the buns with the beaten egg and decorate with the raisins.

Bake for 8-10 minutes or until the buns are lightly browned.

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