1. Start by activating the yeast in warm milk with a temperature of about 99°F or 37°C. Mix it well and let it sit for 5-10 minutes until it becomes frothy.

2. In a separate bowl whisk together 1 cup or 120g of gluten-free flour mix 0.2 cups or 40g of sugar and 0.1 cups or 20g of salt.

3. Add 0.2 cups or 20g of fiberhusk the yeast mixture and 0.2 cups or 50g of melted butter or smör which is Swedish for butter to the dry ingredients. Mix everything until a sticky dough forms.

4. Knead the dough for 10 minutes then cover it and let it rest in a warm place for about an hour until it doubles in size.

5. Preheat the oven to 375°F or 190°C. Line a long pan with parchment paper.

6. Punch down the dough and divide it into 25 equal pieces. Roll each piece into a ball and place them in the prepared pan leaving some space between each bun.

7. Cover the buns with a clean towel and let them rise for another 30 minutes.

8. Beat 1 egg in a small bowl and brush the mixture over the buns.

9. Sprinkle 0.05 cups or 10g of saffron and 0.1 cups or 20g of pärlsocker or Swedish pearl sugar over the buns. Bake for 20-25 minutes or until golden brown.

10. Remove the buns from the oven and let them cool slightly. Dust with 0.1 cups or 20g of strösocker or Swedish granulated sugar and garnish with 0.05 cups or 10g of mandelspån or Swedish almond flakes.eyJijakra.