Swedish Vegan Saffron Buns

Ingredients

100 grams/3,4 oz of vegetable margarine
5 dl / 500 ml / 2 cups oat-milk, or other type of plant-derived milk. For extra moist buns, use 2,5 dl / 250 ml oat milk and 2,5 dl / 250 ml oat cream. In cups this use - 1 cup oat-milk, 1 cup oat cream.
50 grams / 1.7 oz of yeast (fresh yeast – you can also use dry yeast, use on sachet)
2 sachets of saffron (0,5 gram each 0,03 oz in total)
1,5 dl / 150 ml / 10,5 tbsp sugar
½ tsp salt
17 dl / 1700 ml / 7 cups flour (including flour to bake with)
2 dl/ 200 ml / ¾ cup raisins

Instructions

1. Melt the vegetable margarine in a pot and add sugar and oat milk - heat to specified temperature for the brand of yeast you are using. Gently pour down you yeast while stirring.
2. Add salt, saffron and raisins. Stir. Pour the liquid into a dough bowl.
3. Add the flour, scoop by scoop into your bowl as your stir and work into a dough. Continue working the dough until it becomes shiny and smooth. The dough should not stick to the edges of the bowl. Note that if the dough is a bit looser/ more airy and not as "hard", you get buns that are more moist and not so dry. It’s a good thing!
4. Cover the bowl with a baking cloth or a lid. Let the dough rise in the bowl for 40 minutes in a draft-free place.
5. After 40 minutes, work your dough out on a breadboard, and split into smaller sections.
6. Roll out pieces of similar size and create your buns. Decorate with any additional raisins.
7. Place your buns on a baking tray covered with baking paper.
8. Let your buns rise for another 40 minutes on the baking tray, covered with a baking cloth.
9. Brush the buns with sugar water before baking them in the oven - at 225 C / 437 F degrees for 5-8 minutes. The saffron buns should be lightly brown on top - then you know that the buns are ready and it is time to remove them from the oven.

By Veronica Stenberg

Elegantly Vegan http://elegantlyvegan.com/wpui/