During the holiday season some years ago, I introduced this innovative low-carb, high-fat (LCHF) alternative to a traditional Swedish saffron bun, served traditionally on St. Lucia’s Day, and like the cinnamon buns, they were an instant hit! Traditions are cozy and comforting, so why not start a new one this year?
Serves 10–12
Ingredients
Dough
- ¼ cup (50 grams) unsalted butter
- 4 large eggs
- 1 egg yolk
- 1 packet saffron
- ½ cup (100 milliliters) whipping cream
- 2 tablespoons erythritol/stevia blend (or other sweetener of your choice)
- ½ cup (100 milliliters) coconut flour
- 3 tablespoons whole, unflavored psyllium husk
- 2 teaspoon baking powder
Garnish
- 1 beaten egg white for glazing
- Raisins (optional)
Directions
- Preheat the oven to 350 F (175 C).
- Melt the butter and let it cool.
- Line a baking sheet with parchment paper.
- Beat the eggs and the yolk for 5 minutes or until light and fluffy. Add in the cooled butter, saffron powder, and whipping cream, and mix thoroughly.
- Mix the dry ingredients together, and stir them into the batter to make dough.
- Let the dough rest for at least 5 minutes.
- Roll out 10 narrow lengths of dough and make them into the proper shape by turning in the ends to form a closed “S”; turn one end to the right and the other to the left.
- Set the buns on the prepared baking sheet and brush them with the egg-white glaze.
- Bake the buns on the middle rack of the oven for approximately 15 minutes.
