A really comforting bake to have on the cold nights. They are decorated with raisins but you can skip this if preferred.
The main problem we’ve found making these in the UK, is getting our hands on fresh yeast. We’ve had to order from online Swedish supermarkets, such as Scandi Kitchen. Some supermarkets will give you yeast if you ask in the bakery, this happened once but unfortunately never since – worth a try.
What you’ll need
- 50g fresh yeast
- 175g vegan alternative butter/margarine, plus extra for garnishing at the end
- 0.5g Saffron
- 200g caster sugar
- 500ml vegan milk
- approx. 900g plain flour
Optional
- raisins
Process
Crumble the yeast into a large bowl.
Using a mortar and pestle, mix the saffron with some sugar. Melt the margarine in a saucepan and then add the saffron mix.
Add in the vegan milk and heat until 37˚C.
Put a small amount of the mixture into the bowl with the yeast and stir.
Add in the rest of the mixture, sugar and 1/2 tsp of salt.
Work in the flour for 10 minutes, add more if it’s too wet and then let it rise for 45 minutes.
Knead the dough and then split in quarters, to make it easier to work with.
Roll the quarter out into a long sausage shape and cut into smaller equal parts, around 8.
Roll each of the smaller parts into sausage shape and then roll one end inwards and the other end, the opposite way. Like a swirly S shape.
Place them on baking trays and leave them to rise for another 45 minutes. Heat the oven to 225˚C.
‘Wash’ the buns with melted butter and then add raisins to the middles of the swirls.
Cook for 8-10 minutes.
Leave to cool on a cooling rack and then you can freeze straight away to make them last through Christmas.
Defrost in the microwave and enjoy.
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