Name: Lucia Saffron Buns (Lussekatter)
Prep time: 2 h 30 min
Cook time: 12 min
Total time: 2 h 42 min
Cuisine: Swedish
Ingredients: Milk; Saffron threads; White granulated sugar; Active dry yeast; All-purpose flour; Kosher salt; Ground cardamom (optional); Unsalted butter, softened; Sour cream or quark; Large eggs; Raisins; Egg (for glaze)

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These golden S-shaped saffron buns are a Swedish Christmas tradition, baked in honor of St. Lucia Day. Lightly sweet, buttery, and fragrant with saffron (and optionally cardamom), they’re a cheerful and festive treat perfect for breakfast or holiday gatherings.

Lucia Saffron Buns (Lussekatter)

Why You’ll Love This Recipe

I love how these buns bring both color and warmth to a chilly December morning. The saffron infuses the dough with a delicate aroma and beautiful yellow hue, while the raisins tucked into the spirals add a gentle sweetness. The dough stays soft and tender without being heavy, and the shape is as charming as the flavor. I also enjoy that I can make the dough the night before, refrigerate it, and then bake fresh buns in the morning without any stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Milk
Saffron threads
White granulated sugar
Active dry yeast
All-purpose flour
Kosher salt
Ground cardamom (optional)
Unsalted butter, softened
Sour cream or quark
Large eggs
Raisins
Egg (for glaze)

Directions

I heat the milk with saffron and a little sugar until it’s steamy, then let it cool to a warm—not hot—temperature.
I sprinkle the yeast over the saffron milk and let it sit until foamy.
In my stand mixer bowl, I whisk flour, sugar, salt, and cardamom. I make a well in the center and add the milk mixture, eggs, butter, and sour cream, then mix until combined.
I knead the dough, adding small amounts of flour until it’s slightly sticky but no longer clings to my hands.
I shape the dough into a ball, cover it, and let it rise in a warm place until doubled in size.
I punch it down, divide it into pieces, and roll each into a 14-inch rope. I curl the ends in opposite directions to form an “S” shape.
I place the shaped dough on a baking sheet, cover it, and let it rise again until doubled.
I preheat the oven to 400°F (205°C), brush the buns with beaten egg, and press raisins into the spiral centers.
I bake for 10–11 minutes, turning the sheet halfway through, until golden brown.
I let the buns cool slightly before serving.

Servings and timing

This recipe makes 12–14 buns. Prep time is about 2 hours 30 minutes, baking takes 12 minutes, so the total time is approximately 2 hours 42 minutes.

Variations

I sometimes swap the raisins for dried cranberries for a tangy twist.
I leave out the cardamom if I want a more traditional saffron-only flavor.
I brush the buns with a sugar syrup after baking for extra shine and sweetness.
I use almond milk and vegan butter for a dairy-free version.

storage/reheating

I store leftover buns in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months. To reheat, I give them 10–15 seconds in the microwave, or warm them in a low oven until soft and fragrant again.

FAQs

What makes St. Lucia buns yellow?

The vibrant yellow color comes from saffron threads steeped in warm milk.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough overnight after the first rise, then shape and bake it the next morning.

Why do the buns have an “S” shape?

The “S” shape with spirals at each end is a traditional lussekatter form, symbolizing light in the darkness.

Can I replace saffron with turmeric?

I can, but while turmeric will mimic the color, it won’t provide the delicate saffron flavor.

How do I keep the buns from turning out dry?

I avoid adding too much flour and make sure not to overbake—just until they’re golden brown.

Conclusion

I find making St. Lucia saffron buns a joyful ritual that connects me to Swedish holiday traditions. Their soft texture, golden color, and subtle sweetness make them a perfect winter treat, whether I’m enjoying them fresh from the oven or reheated on a busy December morning.