Get ready for the ultimate treat: Lussebullar with a twist! Soft, golden saffron buns filled with your choice of two delicious fillings—creamy Almond Vanilla Praline or a bright, citrusy Vanilla Orange.
If you’re after perfectly shaped buns that hold together beautifully, the Almond Vanilla Praline filling is your best bet—it’s easier to work with and keeps its shape while baking. The Vanilla Orange filling is equally delicious, but it can be a bit trickier to handle since it’s prone to melting as you shape the dough.
And yes, this recipe is super easy to make vegan if you want, without losing any of that fluffy perfection. Whether you’re into the nutty sweetness or the zingy orange flavor, these buns are pure winter coziness.
Which filling will you try first?❄️
For the pre-dough:
- 5 dl | 2,5 cup milk warm to touch ( you can use oat milk to make it vegan)
- 14g instant dry yeast (usually equals 1 package)
- 1 g saffron
- 8,5 dl | 4,5 cup all purpose flour
For the rest of the dough:
- 150g vegan butter room temperature
- 2 dl | 1 cup sugar
- 1 tsp salt
- 5,5 dl | 2 & 3/4 cup all purpose flour
1. Almond vanilla praline filling:
- 250 g almond paste ( marzipan , mandelmassa) – shred your marzipan with a grater
- 2 tbsp granulated sugar
- 1 tsp vanilla sugar
- 120 g butter, softened to room temperature
2. Vanilla orange filling:
- 175 g butter, softened to room temperature (sub for vegan if desired)
- 1.5 dl l 3/4 cup granulated sugar
- 1 tsp vanilla paste or 2–3 tsp vanilla sugar
- 1 tsp potato starch or cornstarch
Optional flavor variations: Add orange zest
Sugar mixture ( optional )
- Melted butter to brush the baked buns
- Sugar
- Roughly chopped rosted almonds
Directions
- Prepare the Pre-Dough:
In a large bowl, mix the oat milk (5 dl | 2.5 cups), yeast (14 g), and 1 tbsp of the sugar. Cover with a clean kitchen towel and let it sit for 10 minutes to bloom, until frothy.
Add the saffron and the pre-dough flour (8.5 dl | 4.5 cups) to the bowl. Mix until fully incorporated, forming a loose and slimy consistency rather than a firm dough.
Cover the bowl and let the pre-dough rest for 20 minutes. - Finish the Dough:
Once the pre-dough has rested, start adding softened vegan butter (150 g), one cube at a time, while mixing.
Gradually add the remaining sugar (2 dl | 1 cup), salt (1 tsp), and the rest of the flour (5.5 dl | 2.75 cups) one dl (or cup) at a time.
Knead the dough for 10-15 minutes, either with a stand mixer fitted with a dough hook or by hand, until it is smooth, elastic, and slightly bouncy to the touch.
Cover and let the dough rest for 1 hour, or until it doubles in size. - Make the filling:
You can choose between Almond Vanilla Praline Filling or Vanilla Orange Filling for your buns. Here’s how to prepare each filling: Mix thoroughly until the filling is smooth and well combined, for the Almond Vanilla Praline Filling don’t forget to grate your marzipan. - Prepare Your Workspace:
Lightly flour your surface and turn out the proofed dough onto it. Roll the dough into a large rectangle about 1 cm (1/2 inch) thick. - Apply the Filling:
Once your dough is rolled out into a rectangle, spread one of the fillings evenly across the surface. - Treslag (Three-Fold Method):
Step 1: Fold one short side of the dough toward the center, covering about one-third of the rectangle.
Step 2: Fold the other short side over the first fold, creating a neat, layered rectangle.
This method helps to layer the filling and dough, making the final buns beautifully textured and evenly flavored. - Cut the Strips:
Using a sharp knife or pizza cutter, slice the dough into strips about 2.5 cm (1 inch) wide.
Fold the Strips:
Take one strip and fold it in half lengthwise, so you create 6 layers in the strip.
Shape into a Figure Eight:
Twist the folded strip into a figure-eight shape, ensuring that the ends of the strip are tucked neatly into the center of the figure-eight and placed underneath the bun. - Place the shaped buns on parchment paper, with a distance between each bun. Let rise for 30 min under a clean towel. In the meantime, preheat your oven to 200°C in a fan-forced (convection) oven or approximately 390°F.
- Bake the buns for 7-10 min keep an eye on the buns so they don’t burn.
