gluten-free saffron buns

Gluten-free Lucia saffron buns made with da Carla sorghum flour – moist and easy to get right! This recipe for saffron buns baked with da Carla sorghum flour is one of our own favourites at home in the kitchen. The dough is worked in a stand mixer for the best possible texture and suppleness – something that really helps when you bake without gluten. The result is warm, soft, saffron-scented buns that stay moist and lovely, perfect for both Advent fika and Lucia celebrations.

ingredients

•50 g room-temperature fresh yeast
• 5 dl room-temperature almond milk or regular milk (both work equally well)
• 1 g saffron
• 250 g room-temperature butter
• 2 dl granulated sugar
• 1 tbsp vanilla sugar
• 1 egg
• 14 dl (≈882 g) da Carla sorghum flour
• 1 tsp salt
• 1 dl raisins
• 1 egg for brushing

Here's how

• Crumble the yeast into a mixing bowl and pour over the room-temperature milk. Stir until the yeast has dissolved completely.
• Add the saffron, the butter in small pieces, the vanilla sugar, granulated sugar, egg and about half of the flour. Work into a sticky dough. Then mix in the salt and add more flour until the dough comes together into a smooth, supple consistency.
• Run the dough in the mixer 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 parchment, 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 the room temperature. When the buns spring back at a light touch, they are ready to bake.
• 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 beautiful golden colour.