Vegan Swedish Saffron Bread (st. Lucia Christmas bread)
These Vegan Swedish Saffron Breads are fluffy, sweet and oh so delicious. Think fluffy pull-apart bread flavoured with saffron. This is my vegan version of the traditional Swedish St. Lucia or lussekatter bread recipe, and it’s just as wonderfully fluffy and moist as the original st. Lucia Christmas bread recipes.
Ingredients
- ⅔ cup (150g) Plant Margarine or your favorite non dairy butter for baking
- 2¼ cups (500ml) Plant Milk Plus extra for brushing
- 2 tbsp Active Dry Yeast
- ½ cup (100g) Granulated Sugar
- 1½ tsp Saffron Powder
- 5½ cups (13dl) Plain Flour
- ¼ tsp Salt
Instructions
- Add flour, salt and sugar together in a large mixing bowl and combine.
- Next, melt the butter in a pot over medium heat while stirring constantly (make sure butter doesn’t start to boil and bubble). When the butter is melted, add the plant milk and saffron and stir together. Remove from the heat and stir in the yeast.
- Next, pour the milk/butter mixture into the flour while stirring to combine. Knead the dough for 5-10 minutes (or use a bread mixer). Once the dough is kneaded, place it in the mixing bowl with a clean towel on top and leave to rise for 45 minutes or until dough has doubled in size. Divide the dough into 40 equally large pieces and roll into a long rope. Twist the ends of the dough into an S shape.
- Preheat oven to 400F and line a baking sheet with baking paper. Place the st. Lucia bread on the baking sheet and cover with a clean cloth. Leave to rise for 15-20 more minutes. Brush the bread with plant milk and bake in the oven for 10 minutes or until the buns are golden on the outside. Remove from the oven and leave to cool.