Description
Golden, fragrant, and softly sweet, these St. Lucia Saffron Buns (Lussekatter) are a treasured Swedish holiday tradition baked every December 13th to celebrate St. Lucia’s Day. Their signature shape, sunny hue, and spiced aroma bring warmth and beauty to dark winter mornings.
Ingredients
1/2 teaspoon saffron threads
1 cup whole milk
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs (1 for dough, 1 for egg wash)
4 cups all-purpose flour
1/2 teaspoon salt
24 raisins
Instructions
1. Crush the saffron threads and steep in warm milk for at least 10 minutes.
2. Combine the saffron milk (cooled to lukewarm) with yeast and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy.
3. Add melted butter, remaining sugar, 1 egg, and salt. Mix well.
4. Gradually add flour, 1 cup at a time, until dough forms. Knead for 8 minutes until smooth and elastic.
5. Transfer dough to a greased bowl, cover, and let rise 1 hour until doubled in size.
6. Divide into 12 pieces, roll into ropes, and shape into “S” swirls. Add a raisin to each spiral center.
7. Place on parchment-lined baking sheet. Cover and let rise 30 minutes.
8. Preheat oven to 375°F (190°C). Beat remaining egg and brush over buns.
9. Bake for 15 minutes until golden. Cool slightly before serving.
Notes
For a richer flavor, steep the saffron the night before and refrigerate the milk.
Don’t skip the second rise—it ensures a light texture.
You can freeze shaped, unbaked buns and bake them straight from frozen (add a few extra minutes to bake time).
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Sweet Bread
- Method: Baked
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 8g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: saffron buns, lussekatter, Swedish buns, holiday bread