07 Dec Gluten Free Swedish Saffron Buns
This weekend I’ve been baking gluten free Swedish saffron buns. I haven’t done much more than that. (Except for reading the summary of Kafka’s “The Trial” on Spark Notes because I forgot to read the book and I have a Swedish essay due tomorrow 🙁 ) It might sound like I’ve had a peaceful and relaxing weekend but I didn’t just bake saffron buns once, I had to make them again this morning.
When I was filming this tutorial I apparently forgot to press the record button when I shaped all the buns… And that’s like a crucial part of making saffron buns. So I had to do another batch of saffron buns today and my parents thought I was crazy and now our freezers(yep, we have two.) are full of saffron buns. It’s not hard to bake them but it takes time to bake them while filming. Pressing the record button with “dough-y” and “flour-y” fingers is not that easy.
I’m very pleased with this recipe and it took me a few trials to get it right but it was so worth it! My little sister who’s the pickiest eater ever said she loved them. I’m also glad that I managed to make these without xanthan gum since the only recipes I’ve found for gluten free Swedish saffron buns are made with xanthan gum.
As I mentioned before I made a recipe video for these buns since it can be hard to know what a gluten free yeasted dough should look like. And you’ll also learn how to shape them! You can make so many beautiful shapes of saffron buns and I’ll show you some of my favorites in the video.
Even though I’m 18 now I can’t buy alcohol in Sweden so once again I had to ask my parents to buy me Rum. To get the most out of the saffron I mix it with rum and raw cane sugar a couple of hours or the night before baking. This really makes a difference and the saffron flavor comes through much more than it would if I’d skipped this step. I hope you’ll make these saffron buns and don’t stress too much these last few week before christmas!
- 1 tsp rum
- 1 tsp fine raw cane sugar sugar
- 0,5 g saffron
- 200 g fine raw cane sugar or granulated sugar
- 1/2 tsp salt
- 120 g sorghum flour
- 120 g buckwheat flour
- 120 g corn flour
- 240 g corn starch
- 520 g cold full fat milk
- 215 g cold water
- 25 g fresh yeast
- 20 g psyllium husk
- 10 g psyllium husk powder
- 80 g softened butter, cut in cubes
- 1 egg and a handful of raisins
- Mix saffron, rum and raw cane sugar in a small glass a couple of hours/the night before baking.
- Dissolve the fresh yeast in the cold milk and water in a medium sized bowl. Add the saffron mix, psyllium husk and psyllium husk powder and whisk together. Allow to swell for 15 minutes, stirring occasionally.
- In a large bowl whisk together sugar, salt and all the flours. Make a well in the middle and pour in the psyllium husk gel. Mix together with an electric hand mixer with dough hooks until the flour is somewhat incorporated. Add the cubes of softened butter and keep whisking until the dough is lump free and shiny.
- Use a rubber spatula to scrape down the sides of the bowl and try to flip the dough so that the bottom faces up. This way you’ll be able to mix in the flour from the bottom of the bowl. Keep mixing until the flour is incorporated. Cover with a clean tea towel and allow to rise for 2 hours.
- Scrape out the dough onto a clean and floured work surface. Gently knead it with your hands a to create a smooth and round dough. Divide it in 24 equally sized pieces. Roll each piece to a 30 cm/12 inch strand and roll the ends to the middle, each end to different sides. Dust with buckwheat flour if necessary, be careful not to add too much flour. Place the buns on two baking trays lined with parchment paper. Cover with clean tea towels and allow to rise for another 30 min. Preheat oven to 230°C/445°F.
- Brush the buns with a beaten egg and press down raisins in the middle of the swirls. Bake in the middle of the oven for 7-9 min or until golden brown. If you’re making any big buns as well, bake them on a separate baking tray because they might need 1-2 minutes more in the oven. Leave to cool on the tray for a few minutes before transferring to a wire racket.
- Freeze the buns you’re not going to eat the same day. Reheat them in the oven at 150°C/300°F before serving.