There’s something magical about the holiday season in Scandinavia. As the nights grow longer, kitchens come alive with the warm, golden glow of baking saffron buns, or St. Lucia Saffron Buns, a cherished tradition during Saint Lucia’s Day. These lightly sweetened, beautifully twisted buns, infused with the luxurious flavor and color of saffron, are a must-have in Swedish and Nordic celebrations.
A Brief History of St. Lucia Saffron Buns
Lussekatter, meaning “Lucia cats,” are traditionally shaped into a curled form resembling a cat’s tail. Saint Lucia’s Day, celebrated on December 13th, honors the saint of light during the darkest time of the year. The saffron, with its vibrant yellow hue, symbolizes the return of light and hope.
These buns aren’t just delicious—they carry centuries of cultural significance, making them a delightful way to connect with Nordic history.
Table of Contents
Why You’ll Love This Recipe
- Aromatic and Golden: Saffron gives these buns a distinct flavor and beautiful color.
- Soft and Pillowy: The perfect balance of airy and rich.
- Tradition Meets Simplicity: A fun baking project with a heartwarming story.
Ingredients (Makes 16 Buns)
- 1 cup (240 ml) whole milk
- 0.5 g saffron threads
- 2 ¼ teaspoons (one packet) of active dry yeast
- ½ cup (100 g) granulated sugar
- 4 cups (500 g) all-purpose flour
- ½ tsp salt
- ⅓ cup (75 g) unsalted butter, softened
- 2 large eggs, plus an additional egg for the egg wash
- Raisins or currants (for decoration)
Instructions
1. Prepare the Saffron Milk
- Warm the milk (do not boil) and add the saffron threads. Let it steep for 10 minutes until the milk turns golden.
2. Activate the Yeast
- Once the saffron milk is lukewarm, mix in the yeast and a tablespoon of sugar. Allow it to rest for 5-10 minutes until it becomes frothy.
3. Mix the Dough
- In a large bowl, mix together the flour, salt, and sugar.Add the saffron milk mixture, softened butter, and eggs. Mix until a soft dough forms.
4. Knead and Rise
- Knead the dough for 8-10 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rest in a warm spot for 1–2 hours, or until it doubles in size.
5. Shape the Buns
- Divide the dough into 16 equal pieces. Roll each piece into a rope and shape it into an “S,” tucking raisins into the curves.
6. Second Rise
- Arrange the buns on a parchment-lined baking sheet. Cover and allow them to rise for 30 minutes.
7. Bake to Perfection
- Preheat your oven to 375°F (190°C). Brush the buns with an egg wash and bake for 15-20 minutes, or until golden brown.
Tips for Success
- Steeping Time Matters: The longer the saffron steeps, the deeper the flavor and color.
- Don’t Overwork the Dough: Over-kneading can make the buns dense. Aim for soft, elastic dough.
- Serving Suggestion: Serve warm with a pat of butter or alongside coffee or glögg (mulled wine).
Bring Light to Your Home
Whether you’re celebrating Saint Lucia’s Day or simply craving a unique treat, these Scandinavian Saffron Buns are sure to impress. Their delicate sweetness, stunning golden hue, and rich history make them a delightful addition to your baking repertoire.