13 December 2016

St Lucy Buns {dairy-free}

A year ago, I was still coming to grips with Kit being allergic to casein. Our traditional Advent and Christmas baking is chock full of butter, milk, cream cheese, sour cream... and because I was feeling overwhelmed, and most of the few Christmas treats that I did try to adapt to be dairy-free turned out poorly, I more or less stopped trying.

Well, we're still dairy-free around here, but with a year's experience in baking without butter et al, I am ready to tackle all the Christmas things! Well, most of them. The ones that are supposed to taste like butter can wait another year.

I was sad to miss out on St Lucy Buns last year, but with milk, butter, AND sour cream, there was no way I was going to attempt to muddle through them. I was still a little bit nervous last night, waiting and hoping they'd turn out as my dough oh-so-slowly rose, but they are perfect. Light, tender, melt-in-your-mouth rich... Mmmm. :-) So glad to be able to celebrate St Lucy's feast day with these treats from my Nordic roots!

St Lucy Buns/Lussekatter {dairy-free}

3/4 cup milk of choice (I used almondmilk)
pinch of saffron threads
1 teaspoon + 1/4 cup white sugar
2 1/4 teaspoons yeast
3 1/2 to 4 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons nondairy "butter" (I used Earth Balance soy-free)
1/4 cup nondairy plain yogurt (I used coconutmilk yogurt)
2 large eggs + 1 for egg wash

Combine milk, saffron, and 1 teaspoon sugar. Heat to 115 degrees F, and stir to dissolve sugar. Stir in yeast and set in a warm place until foamy, 5 to 10 minutes.

In a mixing bowl, whisk together the remaining sugar, 3 1/2 cups flour, and salt. Make a well in the middle and add the milk mixture, 2 eggs, diced "butter", and yogurt. Combine thoroughly. Knead dough, adding flour a tablespoon at a time as needed until dough is still tacky but doesn't stick all over your hands when you touch it. Shape into a ball and set in a bowl, covered with plastic wrap, to rise.

When dough has doubled, divide into 12 equal balls. Roll into snakes and shape into tight Ss. Lay out on a parchment-lined sheet pan and cover with plastic wrap to rise until doubled, about half an hour. Preheat oven to 400 degrees F.

Beat an egg and brush over the Ss. Stick raisins into S curls. Bake 9 to 10 minutes, turning pan 180 degrees after 4 minutes. Remove from parchment to a wire rack to cool. Enjoy!

If you aren't dairy-free, the recipe works equally well with cow's milk, butter, and plain yogurt or sour cream.
Coconut oil works in place of the fake butter, but only use 3.5 tablespoons instead of 4.

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