This is a gluten and sugar free version with less fat of a classic Swedish lussebullar/saffron buns. These buns are baked using rice, corn and chickpea flour. The sugar is replaced with stevia and to make it lower in fat I replaced some of the butter with curd cheese. These buns are perfect to serve during advent throughout December.
Lussebullar as they are called in Swedish, or saffron buns are together with gingerbread cookies our most common Christmas pastry. We usually eat them during adventsfika together with glögg and gingerbread cookies. Fika is a Swedish tradition where you socialize, get together, enjoy something sweet, have a coffee… but during advent the coffee is replaced by warm glögg. There are many shapes and sizes that you can make when baking lussebullar. But I choose to make, what I feel, is the most classic one.
These saffron buns are made using rice, corn and chickpea flour. The sugar is replaced with stevia and are lower in fat than regular ones since I replaced some of the butter with curd cheese. The texture of the dough is fluffier and not as elastic as a regular wheat dough. But in taste they are very similar to the wheat version. There are two versions of a classic lussebulle recipe, one with raising in the dough and one without. I made mine without raisins in the dough, just adding them on top. But if you prefer also adding raising in the dough just go ahead. The dough will not rise as much as a classic what dough to the double size, but it will rise a bit.
Ingredients for these Lussebullar/Saffron Buns:
- Stevia granular sugar
- Curd cheese
- Rice flour
- Corn flour
- Chickpea flour
- Potato starch
- Psyllium husk
- Raisins (optional)
Other recipes you might like:
- Healthier Swedish Cinnamon Buns/Kanelbullar (Gluten & Sugar Free)
- Apple Cinnamon Oat Muffins with Oat Crumble (Gluten & Sugar Free)
- Red Wine & Chocolate Truffles (Sugar Free)
Lussebullar/Saffron Buns (Gluten & Sugar Free, Lower in Fat)
- 35 g Butter melted
- 2 1/2 dl Milk
- 25 g Yeast for sweet bread
- 1 dl Stevia granular sugar
- 125 g Curd cheese
- 1/2 g Saffron
- A pinch of Salt
- 2 1/4 dl Rice flour
- 1 dl Corn flour
- 1 1/4 dl Chickpea flour
- 1/2 dl Potato starch
- 1/4 dl Psyllium husk
- 1 Egg whisked
- Raising, to top (optional)
- Melt the butter in a small pot on low heat. Stir in the milk and let it become finger warm.
- crumble the yeast in a bowl and pour the butter/milk mixture into the bowl. Stir using a wooden spoon until the yeast has dissolved.
- Add in curd cheese, saffron and sugar and stir until the curd cheese has dissolved.
- You can either add the batter to a blender with a dough hook or combine the ingredients by using the wooden spoon in the bowl. I used a blender.
- Combine rice, corn, chickpea flour, potato starch, salt and psyllium husk in a bowl.
- Add wet and dry ingredients to the blender and rund for approximately five minutes, until the dough is firm but still sticky. Or stir together wet and dry ingredients in a bowl and stir until you have a firm dough.
- The dough will be quite fluffy and a bit sticky, but you should still be able to handle it without getting dough all over your hands.
- Place the dough in a bowl and cover with a clean kitchen towl and let it rest for 30-40 minutes. It will rise a bit, but not double in size.
- Add a little bit of flour to a plain surface and roll 15-20 cm long stripes (depending on how big you prefer your buns). Dont make them too thin, but not too thick either.
- Roll them together into a S-shaped form, place on parchment covered baking sheet.
- Repeat with the rest of the dough.
- Cover the baking sheet with a clean kitchen towl and let it rest for about one hours.
- When the buns are ready to bake preheat the oven to 225 degrees Celsius.
- Whisk the egg and brush the buns.
- Add raisins in the middle of each swirl (optional).
- Bake in the upper part of the oven for 8-12 minutes, until they are golden brown.
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