This is a Swedish Christmas favourite, saffron infused buns shaped into a S. These are oh so delicious and preferably enjoyed together with a cup of mulled and spiced wine (or as we say in Sweden “glögg”).
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
raisins for decorating
Melt the margarine in a saucepan. Pour on milk and wait until finger warm.
Pour the liquid into a bowl and sprinkle the yeast.
Add and whisk together milk, syrup, salt and almost all flour. You want to get a loose dough, but not too sticky.
Knead the dough for about 10 minutes, preferably with a household assistant.
Cover the bowl and let rise for about an hour.
Divide the dough into about 24 pieces.
Pick a piece and roll into a snake, then curl the ends in opposite directions forming an “S” shape. Place on a baking sheet and repeat with the rest of the dough.
Cover and allow to rise for about 45 minutes.
Bake the buns at 225 degrees for about 8-10 minutes.
Cool and enjoy!