Gluten Free Swedish St.Lucia Saffron Buns

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 0 5 g saffron
  • 120 g Buckwheat flour
  • 360 g Cornstarch
  • 20 g Psyllium husk
  • 10 g Psyllium husk powder
  • 200 g Raw cane sugar or granulated sugar, fine
  • 1 tsp Raw cane sugar sugar, fine
  • 1/2 tsp Salt
  • 120 g Sorghum flour
  • 25 g Yeast, fresh

• Dairy

  • 80 g Butter
  • 520 g Milk, full-fat

• Beer, Wine & Liquor

  • 1 tsp Rum

• Liquids

  • 215 g Water

Found on bakingmagique.com

Ingredients

• 1 tsp rum
• 1 tsp fine raw cane sugar sugar
• 0,5 g saffron
• 200 g fine raw cane sugar or granulated sugar 
• 1/2 tsp salt
• 120 g sorghum flour
• 120 g buckwheat flour
• 120 g corn flour
• 240 g corn starch 
• 520 g cold full fat milk
• 215 g cold water
• 25 g fresh yeast
• 20 g psyllium husk
• 10 g psyllium husk powder
• 80 g softened butter, cut in cubes
• 1 egg and a handful of raisins

Directions

• Mix saffron, rum and raw cane sugar in a small glass a couple of hours/the night before baking.
• Dissolve the fresh yeast in the cold milk and water in a medium sized bowl. Add the saffron mix, psyllium husk and psyllium husk powder and whisk together. Allow to swell for 15 minutes, stirring occasionally.
• In a large bowl whisk together sugar, salt and all the flours. Make a well in the middle and pour in the psyllium husk gel. Mix together with an electric hand mixer with dough hooks until the flour is somewhat incorporated. Add the cubes of softened butter and keep whisking until the dough is lump free and shiny.
• Use a rubber spatula to scrape down the sides of the bowl and try to flip the dough so that the bottom faces up. This way you’ll be able to mix in the flour from the bottom of the bowl. Keep mixing until the flour is incorporated. Cover with a clean tea towel and allow to rise for 2 hours.
• Scrape out the dough onto a clean and floured work surface. Gently knead it with your hands a to create a smooth and round dough. Divide it in 24 equally sized pieces. Roll each piece to a 30 cm/12 inch strand and roll the ends to the middle, each end to different sides. Dust with buckwheat flour if necessary, be careful not to add too much flour. Place the buns on two baking trays lined with parchment paper. Cover with clean tea towels and allow to rise for another 30 min. Preheat oven to 230°C/445°F.
• Brush the buns with a beaten egg and press down raisins in the middle of the swirls. Bake in the middle of the oven for 7-9 min or until golden brown. If you’re making any big buns as well, bake them on a separate baking tray because they might need 1-2 minutes more in the oven. Leave to cool on the tray for a few minutes before transferring to a wire racket. 
• Freeze the buns you’re not going to eat the same day. Reheat them in the oven at 150°C/300°F before serving.