It’s the end of November and soon it’s time to start the Christmas baking. These delicious saffron buns have a twist with a vanilla filling and topped with crunchy, gorgeous chopped almonds. If you really enjoy them and feel the Christmas spirit you should light some candles, turn on some cosy Christmas music and get started. This is the perfect vegan Christmas cake!
If you want to make a more traditional vegan Swedish bun then you can use this recipe for the dough and just skip the filling. Then shape can stay like regular Swedish bun shape, or you can become your own designer and make whichever shape you wish. I have chosen to top the bun with chopped almonds, but it is of course possible to top the bun with whatever you feel, for example powdered sugar or powdered sugar or sprinkles.
To do this
Crumble the yeast in a bowl.
Heat the milk to a maximum of 37 degrees and then mix it with the yeast.
Mix the rest of the ingredients and then add it to the yeast and flour.
Cover and leave to ferment in a warmer place for at least 2 hours or preferably in the fridge overnight.
Mix the sugar with the pre-dough.
Knead the flour a little because the dough needs it to work. Also make sure to add in room temperature butter to the mix.
Cover and leave to ferment for an hour.
Press the dough so that it becomes malleable and then roll it out. This is when the creativity starts. You can choose whatever shape you want for your buns, after all, they are your buns and you’ll eat them. If you want to do like the image above then roll out the dough into a rectangle, spread the filling and then fold it in three (long sides towards the middle). Then cut strips about 1cm wide. Twist them in pairs and roll them into a ball.
Cover and leave to ferment for 30 minutes.
Bake in the middle of the oven at 225 degrees for 8 minutes. Brush with oat milk and top with chopped almonds as soon as they come out
Let cool and enjoy!