Vegan Saffron Buns (Veganska Lussekatter)

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


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

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

  3. Add and whisk together 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. Divide the dough into about 24 pieces.

  7. 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.

  8. Add raisins.

  9. 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!