Swedish Vegan Saffron Buns

by veronica

This is the most traditional of all Swedish recipes, made vegan with the help of my skilled mom. Swedes eat saffron buns on the first of Advent and then continue to enjoy them throughout the Christmas season. It takes a bit of time to make, but it’s fun once you have done your dough to create buns in different shapes.


  • 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


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 your 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 it 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.

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