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Tag: vegan baking

Saffron Buns (St. Lucia’s Day)

Gorgeous in Color and Buttery in Taste!

If you listened to the podcast episode Christmas Feasting, you’ll know that these wonderful enriched buns are a staple during the holidays, especially on December 13th in honor of St. Lucy’s Day. Also called Lussekatter (meaning St. Lucia’s cats), this is a Swedish favorite at Christmas. S-shaped and saffron-infused, they are slightly sweet, wonderfully buttery, and a vibrant yellow from the saffron-infused dough. I can’t wait to hear what you think — and see your photos!

NOTE: Plan ahead a little when making these, was the dough will need to rise twice.

Ingredients

3/4 cup nondairy butter

2 cups nondairy milk (+ extra for brushing)

1 teaspoon of saffron threads

¼ cup dry yeast

3-½ to 4 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

Raisins / sultanas

Directions

In a small pot, heat the butter, milk, and saffron together until the milk is steamy and finger-warm. Do not boil! Let cool until it’s warm to the touch, but not hot.

Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until it starts to foam.

In the bowl of a stand mixer, mix together 3-1/2 cups of the flour, the 1/4 cup of sugar, and salt. (You can do this by hand, as well; it’s just easier with a stand mixer.)

Make a well in the center, and add the milk / butter / saffron / yeast mixture, and mix until it is well incorporated. 

Knead by hand, or switch to the dough hook of your mixer, and knead on low speed. Add additional flour if necessary, kneading to incorporate after each addition. Continue until the dough is still a little sticky to the touch, but does not completely stick to your hands.

Shape the dough into a ball and place in a large bowl.

First rise

Cover with a towel, and leave to rise at room temperature until doubled in size. (At least an hour.)

Once your dough has risen, place it on a floured counter. Break off a piece and form it into a ball about 2 inches wide. Roll the ball out into a snake, about 14 inches long. 

Next, curl the ends in opposite directions, forming an “S” with spirals at each end (or the shape of your choice.) Place on a lined baking sheet and repeat with the rest of the dough.

Second rise

Cover with a towel and place in a warm spot until the dough shapes double in size, 30 minutes to an hour. 

Preheat oven to 400°F (205°C). 

Brush with plant-based milk, and gently push a raisin/sultana in each swirl on the buns.

Bake each tray in the middle of the pre-heated oven for 8-10 minutes until just golden. Let cool for a few minutes, but they’re absolutely delicious eaten warm with butter (non-dairy, of course).

Apple Cake

Bring in Autumn with this Delicious Vegan Apple Cake

This delectable — and not overly sweet — cake is the first thing I make when fall arrives. {Modified and reprinted from The Joy of Vegan Baking by Colleen Patrick-Goudreau}

Ingredients — Cake

3 apples, peeled and cut into slices (Gala, Fuji, Granny Smith, Crispin)
1/2 cup nondairy butter
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
2 tablespoons nondairy milk
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder

Ingredients — Topping

1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Directions

Preheat oven to 350° F. Lightly grease a 9-inch springform pan.

Cook the apples in a little bit of water on the stove or in the microwave (for no more than 2 minutes) until they’re just a little soft but not mushy. Set aside. 

With an electric hand mixer or by hand using a wooden spoon, cream together the butter and sugar. Add the applesauce and milk. Finally, add the flour and baking powder, and stir until just combined. 

Add the batter to the prepared pan, and arrange the apple slices in a circle on top of the cake. Mix together the sugar, cinnamon, and ginger, and sprinkle over the apples, covering the top of the cake.

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before un-molding from cake pan.

Yield: 8–10 slices

For more on living and cooking vegan (i.e. compassionately and healthfully), my books and cooking classes are here to help:

The Joy of Vegan Baking 

The 30-Day Vegan Challenge

The Joyful Vegan