Go Back
Vegan saffron buns
Prep Time
20 mins
Cook Time
8 mins
Resting time
1 hr 30 mins
Total Time
28 mins
Tasty, moist, classic saffron buns. Easy to make and perfect for the Christmas.
Course: Pastries, Sweets
Servings: 16
  • 50 g of fresh yeast for sweet dough
  • 175 g of vegan butter
  • 1 g saffron
  • 200 ml granulated sugar
  • 500 ml vegan milk I used oat milk
  • 0.5 tsp salt
  • 1500 ml  wheat flour
  • raisin optional
  1. Melt the butter in a saucepan.
  2. Grind saffron with some sugar and mix in the melted butter.
  3. Add the milk and heat to 100°F.
  4. Crumb the yeast into a bowl, pour some of the milk mixture and mix until the yeast has dissolved.
  5. Pour the rest of the milk, sugar and salt and mix.
  6. Mix some flour at a time until almost all flour is mixed. Save a little to the backup.
  7. Kned for about 5 minutes by machine or 10 minutes by hand. You should be able to touch the dough without it sticking to your fingers..
  8. Let the dough ferment for 30-45 minutes under a baking cloth.
  9. Knead the dough on a floured workbench. Shape the dough into buns in desired shape and size. The buns will be almost twice as big when they're baked so don't make them too big.
  10. Ferment for 30-34 minutes under the backing cloth. Preheat the oven to 440°F.

  11. Brush the buns with melted butter, if you wish, put raisins in the buns and bake in the middle of the oven for about 8 minutes.