gluten-free lussekatter

Gluten-free lussebullar with daCarla durramjöl – juicy and easy to get right! This recipe for lussebullar baked with daCarla durramjöl is one of our own favourites here in the kitchen at home. The dough is mixed in a machine to get the best possible consistency and smoothness – something that really helps when baking without gluten. The result is warm, soft, saffron-scented buns that stay juicy and lovely, perfect for both Advent coffee breaks and Lucia celebrations.

ingredients

50 g room-temperature yeast
5 dl room-temperature almond milk or ordinary milk (both work equally well)
1 g saffron
250 g room-temperature butter
2 dl caster sugar
1 msk vanilla sugar
1 egg
14 dl (≈882 g) da Carla durramjöl
1 tsk salt
1 dl raisins
1 egg for glazing

Here's how

• Crumble the yeast into a mixing bowl and pour over the room-temperature milk. Stir until the yeast has completely dissolved.
• Add the saffron, the butter cut into smaller pieces, vanilla sugar, caster sugar, egg and about half of the flour. Work together into a sticky dough. Then mix in the salt and add more flour until the dough reaches a smooth consistency.
• Run the dough in a machine for at least 10 minutes, or knead by hand a little longer until it feels elastic. Then shape the dough into 30 lussebullar.
• Place the buns on baking trays lined with baking paper, leaving plenty of space between them. Press a few raisins into each bun and leave to rise under a tea towel for 2–3 hours, depending on room temperature. When the buns spring back after a light press, they're fully risen.
• Brush with beaten egg and sprinkle with pearl sugar if you like. Bake at 200 °C (top and bottom heat) for about 15 minutes, until the buns get a beautifully golden colour.