Last week me and Adam, who was home from preschool with what we think was chickenpox, decided to brighten up a grey day by baking something delicious. We ended up making saffron buns filled with vanilla custard. I’ve seen different versions of these all over Instagram lately and decided that I had to try them too.
I do love the classic Swedish ”lussekatt” (saffron buns) but sometimes it’s nice to try something new. Oh, by the way, have you seen the blog post The Hungry Apron wrote about my book, ”lussekatter”, and my blog? Click here to read her lovely blog post and get the recipe for the classic ”lussekatter”.
If you want to try the version with vanilla custard, the recipe can be found below. Happy baking!
Saffron buns with vanilla custard
makes 20-30 buns
50 g fresh yeast
150 g vegan margarine
1 g saffron
1 1/2 dl | 135 g caster sugar
5 dl | 500 ml plant milk
1/2 tsp salt
15 dl | 900 g all-purpose flour
25 g melted margarine + caster sugar for decoration
1 1/2 dl | 150 ml oat milk
1 tbsp potato starch
pinch of salt
1 tsp bourbon vanilla powder (or extract)
2 tbsp granulated sugar
10 g vegan margarine
- Start with the vanilla custard. In a saucepan, combine oat milk and potato starch. Stir continuously while heating it over medium heat until it thickens.
- Remove the saucepan from the stove and add salt, vanilla, sugar, and margarine. Let cool completely.
- Now make the buns. Crumble the yeast into a large baking bowl.
- Melt the margarine.
- Grind saffron and 1 tbsp of the sugar in a mortar and pestle, and add it to the melted margarine.
- Add the plant milk to the margarine and reheat to 37°C.
- Add a little of the margarine to the yeast and stir until completely dissolved.
- Add the rest of the margarine along with sugar and salt and stir together.
- Stir in most of the flour and work the dough for 5-10 minutes until smooth and a little sticky.
- Let the dough rise covered until it has doubled in size, this takes about 45 minutes.
- Place the dough on a floured surface and work it for a minute or so. Add more flour if needed.
- Divide the dough into 20-30 equally large pieces.
- Roughly shape each piece into a ball.
- Place on a parchment paper covered baking sheet.
- Use your thumb or the back of any kitchen utensil to make a hole in each bun.
- Fill each hole with vanilla custard.
- Let the buns rise (covered) for about 30 minutes.
- Meanwhile, preheat the oven to 225°C.
- Bake the buns in the middle of the oven for about 10 minutes, or until slightly golden.
- Let cool for 15-20 minutes.
- Melt vegan butter and brush the buns with it. Sprinkle with caster sugar.
- Ready to serve!