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Saffron Buns

December 12, 2014 / Breakfast, Breads

Disclosure: This post may contain affiliate links.

Swedish Saffron Buns, also known as St. Lucia Buns, are the traditional way to celebrate December 13, St. Lucia Day. They’re also great with coffee or as part of a buffet.

While my grandfather is Swedish, we didn’t celebrate too many holidays in the Swedish fashion while I was growing up.

Once I was an adult and decided to learn more about the culture, I found out I had missed out on years of being St. Lucy in early December, wearing a white gown and a candle crown on my head.

Saffron buns are the traditional way to celebrate December 13, St. Lucia Day. They're also great with coffee or as part of a buffet.

Granted, I’m not sure how well I would have done with a bunch of fire on my head, but as the youngest cousin I probably wouldn’t have minded a little extra attention.

Now, I may not have a little girl to dress up as St. Lucy, but I can still pull in elements of some of the Swedish traditions, such as making Saffron Buns.

Stetted's Swedish Julbord

what are saffron buns?

Saffron Buns, also known as St. Lucia Buns or lussekater, are the traditional way to celebrate St. Lucia Day on December 13. Reminiscent of cinnamon roll dough, these rolls are formed into an S-shape and then studded with dried currants or raisins.

They’re made even more special with the addition of saffron, infused into the milk as it warms. The saffron, combined with quality salted butter, gives saffron buns their lovely golden color.

The Saffron Bun dough is easy to put together, especially with the aid of a stand mixer and dough hook, and doesn’t require much kneading either.

While there is a bit of time required for the dough to rest, the hands-on time to make St. Lucia Buns is minimal, and the recipe makes enough buns for a celebration, or to save for breakfast or coffee breaks throughout the weekend.

Saffron Buns - Dough

how to shape saffron buns

Along with their characteristic golden color, the most recognizable thing about Swedish Saffron Buns is their unique “S” shape.

To shape Saffron Buns, start by dividing the risen dough into 16 equal pieces. The easiest way to do this is to divide the dough in half, and divide each half into 8 pieces.

Next, roll each piece into a snake about 6 inches long. Form each snake into the shape of an “S”, coiling each end in.

After the St. Lucia Buns have finished their second rise, you’ll place a raisin into the center of each coil (2 per bun) before baking.

Saffron Buns are the traditional food for St. Lucia Day, and are a lightly sweet snack to pair with coffee.

how to serve saffron buns

You might be tempted to add a glaze to these Saffron Buns, but trust me, they don’t need it. Simply eat them while still warm, or dip them right into your coffee or hot chocolate, and revel in the tradition of both St. Lucy’s Day and the classic fika, or Swedish coffee break.

I chose to make these as part of my julbord, along with Dill Potatoes, Aquavit and Homemade Gravlax, to extend the spirit of the season, but they’re perfect any time of year. They’d be a lovely addition to an Easter brunch buffet, for example.

Keep Saffron Buns stored in an airtight container, and warm them in the oven or microwave for a quick breakfast or snack.

Saffron Buns

Saffron Buns

Yield: 16 buns
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive Time: 2 hours
Total Time: 2 hours 45 minutes

Saffron buns are a lovely sweet bun to enjoy for St. Lucia Day, or as an afternoon snack.

Ingredients

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1/4 cup warm, 90°F water
  • 2 1/4 teaspoons yeast
  • 1/2 cup salted butter
  • 3/4 cup whole milk
  • 1 teaspoon saffron threads
  • 3 cups all-purpose flour, plus more for dusting
  • 1 egg, beaten
  • 32 raisins

Instructions

  1. In the bowl of a stand mixer, combine 1 tablespoon sugar, water, and yeast and let rest until foamy.
  2. Meanwhile, heat butter, milk, and saffron in a saucepan over medium heat until butter is melted. Let cool until temperature is around 90°F, then strain and add yeast mixture.
  3. Add flour and 1/2 cup sugar, and mix together with a dough hook until dough comes together cohesively and does not stick to the sides of the bowl.
  4. Turn dough out onto a lightly floured surface and knead until dough is smooth and supple, about 2 minutes. Place dough in a greased bowl, cover, and let rise 1 hour.
  5. Preheat oven to 400°F.
  6. Divide risen dough into 16 pieces. Roll each piece into a 6-inch snake and form into an S-shape. Place each coil onto a parchement-lined baking sheet and let rise 1 hour.
  7. Brush buns with beaten egg and place a raisin in the center of each coil, 2 per bun.
  8. Bake for 15 min, until golden brown.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Premium Stainless Steel Mixing Bowls (Set of 6)
    Premium Stainless Steel Mixing Bowls (Set of 6)
  • Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
    Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
  • Sunbeam Stand Mixer with Dough Hooks and Beaters
    Sunbeam Stand Mixer with Dough Hooks and Beaters
Nutrition Information:
Yield: 16
Amount Per Serving: Calories: 410Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 65mgCarbohydrates: 88gFiber: 4gSugar: 52gProtein: 6g

Did you make this recipe?

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© Megan
Cuisine: Swedish / Category: Breads
Pan de Higo
Dill Potatoes

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  1. Amanda says

    December 12, 2014 at 11:03 am

    I love these, they look amazing!

    Reply
    • Megan says

      December 13, 2014 at 9:47 am

      @Amanda Thanks!

      Reply
  2. Mimmi says

    December 12, 2014 at 3:21 pm

    Nice lussekatter!!! I make mine with some more saffran so they are more yellow;)

    Reply
    • Megan says

      December 13, 2014 at 9:47 am

      @Mimmi Thanks! How much saffron do you use? It’s so expensive so I didn’t want to use too much, but I want it to taste authentic!

      Reply
  3. Mary B. says

    December 13, 2014 at 1:52 pm

    Our family celebrates Santa Lucia Day every year and I just made your recipe this morning. It was a huge hit!

    Reply
    • Megan says

      December 14, 2014 at 11:43 am

      @Mary Thank you so much! I’m glad everyone enjoyed them!

      Reply

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