gluten-free saffron buns

Gluten-free saffron buns made with da Carla durramjöl – juicy and easy to get right! This recipe for saffron buns baked with da Carla durramjöl is one of our own favourites here in the kitchen. The dough is mixed in a machine to get the best possible consistency and workability – something that really helps when you're baking without gluten. The result is warm, soft, saffron-scented buns that stay lovely and moist, perfect for both advent coffee breaks and Lucia celebrations.

ingredients

50 g room-temperature fresh yeast
5 dl room-temperature almond milk or ordinary milk (both work equally well)
1 g saffron
250 g room-temperature butter
2 dl caster sugar
1 msk vanilla sugar
1 egg
14 dl (≈882 g) da Carla durramjöl
1 tsk salt
1 dl raisins
1 egg for glazing

Here's how

• Crumble the yeast into a dough bowl and pour over the room-temperature milk. Stir until the yeast has completely dissolved.
• Add the saffron, the butter cut into small pieces, vanilla sugar, caster sugar, egg and about half of the flour. Work together into a sticky dough. Then mix in the salt and add more flour until the dough reaches a smooth consistency.
• Run the dough in a machine for at least 10 minutes, or knead by hand a little longer until it feels elastic. Then shape the dough into 30 saffron buns.
• Place the buns on baking trays lined with baking paper, leaving plenty of space between them. Press a few raisins into each bun and leave to rise under a tea towel for 2–3 hours, depending on room temperature. When the buns spring back at a light touch, they're ready.
• Brush with beaten egg and sprinkle with pearl sugar if you like. Bake at 200 °C (top and bottom heat) for about 15 minutes, until the buns turn a beautifully golden colour.