gluten-free saffron buns

These gluten-free lussekatter – Sweden's beloved saffron buns – are baked with a nutritious mix of da Carla sorghum flour and teff flour, which together contribute fibre and important minerals such as magnesium, iron and phosphorus. The result is moist, flavour-rich saffron buns – a perfect option for anyone who wants to enjoy a Christmas classic with a little extra goodness, entirely gluten-free.

ingredients

• 25 g fresh yeast for sweet doughs
• 2 dl milk
• 75 g butter
• 0.5 g (1 sachet) saffron
• 10 g (1 tbsp) powdered psyllium
• 1/4 tsp salt
• 35 g (1/4 dl) light syrup or sugar-free substitute
• 45 g (1/2 dl) granulated sugar or sugar-free substitute
• 1 egg
• 1.5 dl (90 g) da Carla sorghum flour
• 1.5 dl (90 g) da Carla light teff flour
• 1.5 dl (90 g) rice flour
• About 30 raisins (optional) for decorating
• egg or milk for brushing

Here's how

• Grind the saffron with 0.5 tsp of the sugar using a pestle and mortar. If you're using raisins, soak them in water for about 20 minutes to plump them up.
• Melt the butter and add the saffron sugar and the milk. Heat to 37°C.
• Crumble the yeast into a bowl and whisk it together with a little of the warm liquid. Add the rest of the liquid along with the psyllium and leave to swell for 10 minutes.
• Add the syrup, sugar, salt, egg and the three flours. Work the dough thoroughly in a stand mixer, or with an electric hand mixer fitted with dough hooks, for at least 5 minutes.
• Leave the dough to rise under a tea towel for about 40 minutes.
• Dust the work surface with a little rice flour if the dough is sticky, but use as little flour as possible to keep the buns moist. Divide the dough into 15 pieces. Roll each piece into a thin rope, about 20–30 cm long, and shape into lussekatter by curling the ends in opposite directions.
• Place the buns on baking trays lined with baking parchment. Leave to rise under a tea towel for about 40 minutes.
• If you're using raisins, press one into each curled end of the buns. Bake in the middle of the oven at 225°C for 8–10 minutes until nicely golden.
• Brush with beaten egg (for glossy buns) or milk (for a matte finish) straight after baking.
• Let the buns cool on a wire rack under a tea towel to keep them moist.