Creamy Oat, for glazing
In a bowl, crumble yeast.
Heat Oat Drink to 100°C and stir in saffron. Pour a little portion of warm Oatly mixture int
o the bowl to dissolve yeast.
Pour the rest of Oatly into the
bowl. Add salt, granulated sugar, and half the wheat flour.
Knead dough / run it in a mixer until smooth and glossy.
Work in vegan margarine, small bits at a time. Add rest of wheat flour.
Let dough rise for 30mins. Preheat oven to 225°C (425°F).
Pour the dough onto a baking board to knead it smooth so it holds its shape. Divide the dough into 30 equal sized pieces.
Roll the dough pieces into strips, then coil the ends to meet at the center.
Lay each bun on a baking sheet, poke a raisin into each coil. Let rise another 10-15 mins.
Glaze with a little Creamy Oat and bake in the oven for 10 mins. Cool the buns on a rack under a clean kitchen towel.
You can add a shine to the newly baked buns by glazing with baking syrup.