Vegan Saffron Buns (veganska saffransbullar)

These vegan saffron buns is oh so tasty. They are based on the same dough as the Swedish saffron buns (Lussekatter), but these have a delicious margarine and sugar filling. I enjoy eating them with a cup of hot coffee.




  • 100 g milk-free margarine

  • 7 dl oat milk (soy or almond milk works also)

  • 2 packages saffron, 1 gram

  • 50 g of yeast

  • 1 1/2 dl syrup

  • 1/2 teaspoon salt

  • about 17 dl of wheat flour


  • 100 g milk-free margarine

  • 50 g sugar

  • almond pulp (optional) (mandelmassa)


  1. Melt the margarine in a saucepan. Pour on milk and wait until finger warm.

  2. Pour the liquid into a bowl and add the yeast.

  3. Add milk, syrup, salt and almost all flour. You want to get a loose dough, but not too sticky.

  4. Knead the dough for about 10 minutes, preferably with a household assistant.

  5. Cover the bowl and let rise for about an hour.

  6. Roll the dough into a rectangle.

  7. To make the filling, spread 100g of margarine over the dough and sprinkle the entire surface with sugar and almond pulp (mandelmassa).

  8. Roll the dough into a cylinder shape, starting with the bottom edge, and then cut into slices. 

  9. Put on oven plate. Cover and allow to rise for about 45 minutes.

  10. Bake the buns at 225 degrees for about 8-10 minutes.

  11. Cool and enjoy!