How do I infuse the saffron flavor into the dough for these Lussebullar?

To infuse the saffron, you first boil it with the almond milk and then allow the mixture to cool completely before adding it to the yeast and other dough ingredients.

What's the best way to ensure my vegan Lussebullar dough rises properly?

After mixing, cover the dough and let it rise in a warm place for 1-3 hours, then again for about 30 minutes after shaping the buns, ensuring a light and airy texture.

Can I use a different filling instead of almond paste for these saffron buns?

This recipe specifically calls for a filling of soft vegan butter and almond paste, which is grated over the rolled-out dough for a traditional Lyxiga Lussebullar flavor.

What kind of flour should I use for a gluten-free version of these Swedish saffron buns?

The recipe allows for either all-purpose flour or a gluten-free flour blend, ensuring these Lyxiga Lussebullar can be enjoyed by those with gluten sensitivities.

How should I store leftover Lyxiga Lussebullar to keep them fresh?

Once baked and cooled, these saffron buns can be stored in an airtight container at room temperature for a few days, or frozen for longer preservation.

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Lyxiga Lussebullar: Swedish Saffron Buns
[Vegan, Gluten-Free]

Name: Lyxiga Lussebullar: Swedish Saffron Buns [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 cups almond milk; .35 ounces saffron; 1/4 cup, plus 1 3/4 tablespoons fresh yeast; 2/3 cups sugar; 1/2 teaspoon salt; 1/3 cup, plus 2 1/4 tablespoons soft vegan butter; 4-5 cups all-purpose flour or gluten-free flour blend; 1/2 cup, plus 2 1/2 tablespoons soft, almost melted, vegan butter butter; 1 1/3 cups almond paste; 2 tablespoons non-dairy milk; 2 tablespoons sugar; 1/2 cup almond flakes

CB By: Chris Bartis

Author Bio

Chris Bartis runs the blog Planticize to show the world how fun, easy, and tasty... Read More

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Close-up of golden-baked Lyxiga Lussebullar, Swedish saffron buns, arranged in muffin papers, topped with flaked almonds.

Lyxiga Lussebullar: Swedish Saffron Buns

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Lyxiga Lussebullar: Swedish Saffron Buns [Vegan, Gluten-Free]

Dairy Free

Lyxiga lussebullar, also known as Cornish tea treat buns and saffron buns, may not be known in the United States, but in Sweden and other European countries, they're part of a holiday tradition. Typically eaten on December 13th, St. Lucia's Day and throughout Advent, these light, fluffy buns get their... Read More

Ingredients You Need for Lyxiga Lussebullar: Swedish Saffron Buns [Vegan, Gluten-Free]

For the Dough:

1 1/2 cups almond milk
.35 ounces saffron
1/4 cup, plus 1 3/4 tablespoons fresh yeast
2/3 cups sugar
1/2 teaspoon salt
1/3 cup, plus 2 1/4 tablespoons soft vegan butter
4-5 cups all-purpose flour or gluten-free flour blend

For the Filling:

1/2 cup, plus 2 1/2 tablespoons soft, almost melted, vegan butter butter
1 1/3 cups almond paste

For the Coating:

2 tablespoons non-dairy milk
2 tablespoons sugar
1/2 cup almond flakes

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How to Prepare Lyxiga Lussebullar: Swedish Saffron Buns [Vegan, Gluten-Free]

Boil the milk with saffron and allow to cool completely.
Mix the cold milk mixture with the yeast, sugar, salt, soft margarine and flour until the dough becomes somewhat firm. Cover, place somewhere warm, and allow it to rise for 1-3 hours.
Knead the dough for 10 minutes in a machine, or 15-20 by hand. The dough should be smooth and come off easily from the sides of the bowl. If necessary, add more flour.
Transfer the dough to a lightly floured surface, separate into two equal amounts, and roll out each. Spread the butter on top and then grate almond paste over that. Then roll up each large piece, cut approximately 1-inch thick rolls and put into muffin papers/molds.
Cover and let rise again for about 30 minutes. In the meantime, preheat your oven to 400°F.
Mix the cream/milk and sugar in a saucepan and heat until the sugar is melted. Pour into a cup and let cool for a few minutes.
Brush the buns with the milk/sugar mixture and sprinkle the flaked almonds on top. Bake in the oven for 5-8 minutes.