Gluten-Free Lusse Buns
Crown Yeast- 20 pieces
- 45 min
- 2 hours 30 minutes
A light and fluffy saffron bun with a rich saffron flavor. You can definitely make these saffron buns even if you can tolerate gluten.
The saffron dough is very easy to work with and shape into classic saffron buns, but you can also make saffron buns filled with butter and almond paste —and why not add a little white chocolate?
We always recommend weighing the ingredients rather than measuring them, since there is a high risk of using the wrong amount when measuring.
3/5
2 VotesHere's how:
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1
Dissolve the yeast in the milk (25 °C) and add the psyllium husk. Let it sit for 10 minutes. Add the remaining ingredients and mix slowly for 2 minutes, then increase the speed and mix for 2 minutes until you have a smooth and airy dough. Double the time if you’re kneading by hand.
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2
Let the dough rise in the bowl for 40 minutes, covered with a kitchen towel or plastic wrap.
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3
Divide the dough into 20 pieces, roll each piece out to about 15 cm, twist them into saffron buns, and press a raisin into each one. Place the buns on a baking sheet lined with parchment paper.
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4
Let the buns rise in your turned-off oven with only the light on for about 60 minutes. Take the buns out and let them sit at room temperature, then preheat the oven to 225 °C.
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5
Brush the buns with egg, and if you like, they're delicious topped with a little pearl sugar.
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6
Bake the buns at 225 °C for about 8–10 minutes, or until they are a nice golden brown.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Sweet Doughs, fresh
- 350 g (3.5 dl) milk
- 10 g (1 tbsp) psyllium husk
- 120 g (1.3 dl) granulated sugar
- 0.5 g (1 packet) saffron
- 6 g (1 tsp) salt
- 125 g butter, softened
- 50 g (1) egg
- 150 g (about 1.9 dl) potato flour
- 60 g (about 1 dl) cornstarch
- 270 g (about 5 dl) rice flour
- 5 g (2 tsp) vanilla sugar
- 9 g (2 tsp) xanthan gum
Brushing
- 1 egg, beaten
Garnish
- raisin
- optional: pearl sugar
The recipe comes from
kronjast.se
