Add 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 the coconut oil and 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 the 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 the salt. Stir to combine.
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.