Lussebullar (Swedish saffron buns)

Friday, 25 November 2016

Sorry for my lack of posts this week. I've just been overwhelmed by work. There's a lot of new things to take in so life has mostly been "work, eat, sleep, repeat". It's so much fun though and I learn new things everyday! Starting to get my own routines to things now and my boss is very helpful giving me tips, so it feels good. The blog has just fallen behind a bit. 
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Förlåt för brist på inlägg den här veckan. Jag har bara varit överväldigad av allt på jobbet. Det är mycket nytt att ta in så mitt liv har mest varit "jobba, äta, sova, repeat". Det är himla roligt dock och jag lär mig nya saker varje dag! Börjar få min egna rutiner på saker och ting och min chef kommer med massa tips, så det känns bra. Bloggen har bara fått hamna lite efter. 


I have managed to plan a recipe for you guys though. Since it's the first of advent (in Sweden at least" on Sunday, I thought I had to share a christmas recipe! If you haven't tried "lussebullar" you have to! It's a classic swedish christmas bun and you just have to eat loads in december. 
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Jag har åtminstone hunnit planera ett recept till er. Eftersom det är första advent på söndag så tänkte jag att jag måste dela ett julrecept med er! Självklart går det att göra lussebullar veganskt så det är något du inte behöver sakna som vegan. I december måste man ju äta massa utav de, eller hur? 

Ingredients
- 150g margarine
- 500 ml plant based milk (I used oats milk) 
- 50 g yeast 
- 0,5 tsp salt
- 1,5 dl sugar
- 13 dl plain flour
- 1 g saffron 

Lussebullar

1. Melt the margarine on a low temperature. Add the plant based milk and saffron, stir around until it's finger warm. 

2. Pour the margarine and milk in a bowl and crumble down the yeast. 

3. Add the sugar, salt and about 2/3 of the flour. With your hands, work the dough until it's shiny and then add the rest of the flour (save about 1 dl for when rolling the dough). 

4. Cover the bowl with a towel and let rise for about 45 minutes when the dough has doubled in size. 

5. Put on a floured surface and cut into ca 30 pieces. Roll each piece to small sausages and shape into a classic "lussebulle"-shape (as in the pictures above). 

6. Sprinkle over some granulated sugar or top with some raisins (or why not both) and brush the buns with some plant based milk. 

7. Place on a baking sheet and let rise under a towel again for about 20-30 minutes. Put on the oven on 250°C. 

8. Put in the oven for around 10 minutes. The buns should have a golden colour. There you go - a classic Swedish christmas bun, veganized! 

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