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Bread

Vegan Saffron Buns (Lussekatter)

December 12, 2021 by Alexandra Daum
Vegan saffron buns for St. Lucia Day, or any time of year. These are made with spelt flour and coconut oil, sweetened with maple syrup.
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Saffron buns in an old kitchen scale.

Saffron buns are a tradition for St. Lucia Day, which is still observed in much of Europe even though most feast days have fallen out of fashion. In Scandinavia, it’s a celebration of light in the darkest days of winter – these golden yellow buns are a lovely symbol of that.

My version is made with spelt flour, coconut oil, and sweetened with maple syrup (or honey). As with most vegan bread recipes, it works wonderfully without the need for eggs or butter in the dough.

Shaping is very simple for julgalt, the s-shapes pictured here. There are a number of other shapes for saffron buns but this is the easiest and very beautiful.

While these are vegan as written, I have provided some non-vegan substitutions and options for those who are just looking for recipes made with spelt flour.

This recipe is lightly adapted from my saffron wreath bread.

Ingredients

  • Spelt Flour: light or sifted for the fluffiest buns.
  • Saffron: look for saffron that’s sold in an opaque container, as it loses it’s intensity when exposed to light.
  • Yeast: fresh or dry – see substitutions for more.
  • Maple Syrup: or honey, as pictured, because I didn’t have any when shooting. See below for more on this.
  • Oat Milk: or another non-dairy milk. Dairy milk can also be used if preferred.
  • Coconut Oil: you could sub another oil that’s liquid at room temp, or use vegan butter.
  • Salt: fine grain sea salt. Salt is used for best flavour and texture in the buns.
Spelt saffron bun ingredients.

Step by Step

  • Saffron in milk in a small saucepan.
    Heat the milk and saffron.
  • Coconut oil added to the hot milk.
    Add to a large bowl with coconut oil and maple syrup.
  • Oil melted into the milk mixture.
    Stir to melt.
  • Crumbled fresh yeast added to the saffron milk.
    Add the yeast.
  • Yeast bloomed in the milk mixture.
    Set aside to bloom.
  • First batch of flour added to the yeast mixture.
    Add the first part of flour.
  • Second batch of flour added to the dough.
    Mix, then add the second part.
  • Shaggy looking dough before kneading.
    Stir into a shaggy dough.
  • Kneaded dough placed back into the bowl.
    Knead until smooth.
  • Dough after rising, about doubled in size.
    Cover and rise until doubled.
  • Dough divided and shaped into balls.
    Divide into ten equal parts.
  • Long strands of dough rolled out and lightly floured.
    Roll into long strands.
  • Long strand of dough being swirled into an s.
    Roll into swirling s-shapes.
  • Dough formed into a swirling s-shape.
    Try to make both swirls equal.
  • Buns before baking.
    Set onto a lined baking sheet.
  • Baked buns on a baking sheet.
    Bake until golden.

No Second Prove

There is no second prove, or rise, for this dough once the buns are shaped. This is not necessarily typical for bread, but when julgalt are left for a second rise, they lose their characteristic shape during baking.

You can see an example of this below. The bottom bun had a 30-minute proving time after shaping, and the swirls have lost definition during baking. The top bun didn’t have more than a few minutes (the time needed to shape the other buns) and it’s much more defined. The interior texture is excellent even with the shorter proving time.

Two buns, top one well proved and bottom over-proved, showing that it's lost the swirl.

Tips and Notes

The buns should be brushed with milk (or egg) before baking to ensure a nice golden bun and to keep the swirls from separating during baking. This will also remove any bits of flour present from rolling the dough. Only use egg wash if the buns don’t need to be vegan.

Grinding the saffron makes for a more consistent golden hue, but it’s not mandatory if you don’t have a mortar and pestle. Rubbing it between your fingers before adding to the milk will help too.

Rolling the dough into the shorter strands before stretching into the longer strands allows the gluten to rest, and will make it easier to lengthen without tearing.

Make sure the milk mixture isn’t too hot before adding the yeast. Generally, melting the oil in the milk will ensure this, but it’s still good to check. It should feel just warm to the touch, but not hot, when testing with a fingertip.

Substitutions

As always, white flour can replace light spelt flour. Whole grain spelt will make heavier buns but it can be used (you’ll need slightly less, but this will balance out during kneading).

If you prefer sourdough, you can try my sourdough saffron buns over at Baked. They use eggs and butter but I make them with vegan butter and oat milk.

Maple syrup and honey can be used interchangeably. If you’re making these for someone else, it’s always good to ask what their dietary preferences are beforehand. I use local honey because it’s more sustainable than imported maple syrup.

If you want to decorate with raisins, soak them in hot water (or another liquid, like rum) for half an hour beforehand. They burn in the oven otherwise.

Fresh and dry yeast can be used interchangeably. It doesn’t matter if it’s instant or traditional dry yeast, as it’s being bloomed in the hot milk in any case.

More Holiday Breads

Vegan Cinnamon Rolls
Chocolate Orange Wreath Bread
Chocolate Banana Babka

More Winter Treats

Honey Roasted Almonds
Pain d’epices
Coconut Sugar Cookies

Several buns piled over one another on dark stone.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 10

Spelt Saffron Buns

Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes
5 from 1 vote

Ingredients

Metric – American
  • 250 ml oat milk plus more for brushing
  • 1 pinch saffron threads ground (about 1/2 a teaspoon)
  • 45 grams coconut oil
  • 50 grams maple syrup
  • 2 ¼ teaspoons dry yeast or 1/2 cube fresh
  • 450 – 500 grams light spelt flour
  • ½ teaspoon sea salt

Instructions

  • Add 250 ml (1 cup) milk and a pinch of saffron to a small saucepan. Heat over medium until simmering but not boiling.
    250 ml oat milk, 1 pinch saffron threads
  • Remove the milk from the heat and pour into a large, heat safe mixing bowl. Add 45 grams (3 tablespoons) coconut oil and 50 grams (1/4 cup) maple syrup, then whisk until the coconut oil has melted.
    45 grams coconut oil, 50 grams maple syrup
  • Test the temperature of the mixture with a fingertip – it should feel just warm. Add 2 1/4 teaspoons dry (1/2 cube fresh) yeast and set aside to bloom for ten minutes. After this time, the mixture should look bubbly and expanded.
    2 1/4 teaspoons dry yeast
  • Add 200 grams (1 1/4 cups) of the flour and 1/2 teaspoon salt. Stir to combine.
    1/2 teaspoon sea salt, 450 – 500 grams light spelt flour
  • Add the remaining 250 grams (1 3/4 cups) flour and stir until it forms a shaggy, dry looking dough.
    450 – 500 grams light spelt flour
  • Lightly flour a work surface and turn the dough out onto it. Knead for 5-6 minutes, adding flour as needed to prevent sticking, until a soft, smooth dough forms.
  • Place the dough back into the mixing bowl and cover with a tea towel. Set aside to rise until doubled in size, about one hour.
  • Once the dough has risen, preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
  • Divide the dough into ten equal balls (weigh for most accuracy). Use your hands to roll the balls out into short strands, setting aside as you work through all ten. Once all have been rolled in this manner, start again from the first one and roll into long, thinner strands, about 40cm (16 in.) in length.
  • Take each end of a strand and roll them in opposite directions toward the centre, creating two spirals that intersect in the middle. This is a julgalt.
  • Place the bun onto the prepared baking sheet. Repeat until all of the dough has been used.
  • Brush the tops and sides of the buns with more milk.
  • Bake for 18-20 minutes, or until golden and the tops of the buns feel firm to touch. Cool for at least ten minutes before serving.
  • Saffron buns are best on the day they're baked, but can be stored up to three days in an airtight container. They freeze well.

Notes

The buns should be brushed with milk (or egg) before baking to ensure a nice golden bun and to keep the swirls from separating during baking. This will also remove any bits of flour present from rolling the dough. Only use egg wash if the buns don’t need to be vegan.
Grinding the saffron makes for a more consistent golden hue, but it’s not mandatory if you don’t have a mortar and pestle. Rubbing it between your fingers before adding to the milk will help too.
Rolling the dough into the shorter strands before stretching into the longer strands allows the gluten to rest, and will make it easier to lengthen without tearing.
Make sure the milk mixture isn’t too hot before adding the yeast. Generally, melting the oil in the milk will ensure this, but it’s still good to check. It should feel just warm to the touch, but not hot, when testing with a fingertip.
Maple syrup and honey can be used interchangeably. If you’re making these for someone else, it’s always good to ask what their dietary preferences are beforehand. I use local honey because it’s more sustainable than imported maple syrup.
If you want to decorate with raisins, soak them in hot water (or another liquid, like rum) for half an hour beforehand. They burn in the oven otherwise.
Fresh and dry yeast can be used interchangeably. It doesn’t matter if it’s instant or traditional dry yeast, as it’s being bloomed in the hot milk in any case.

Nutrition

Serving: 1g Calories: 455kcal Carbohydrates: 77g Protein: 14g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 135mg Potassium: 50mg Fiber: 14g Sugar: 5g Vitamin A: 52IU Vitamin C: 1mg Calcium: 43mg Iron: 5mg
© Alexandra Daum
Course: Bread, Dessert
Cuisine: Scandinavian
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