St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (2024)

Recipes
Breakfast

Swedish Christmastime favorite, saffron infused S shaped sweet rolls, for St. Lucia Day.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated February 04, 2022

23 Ratings

St. Lucia Saffron Buns

Prep Time2 hrs 30 mins

Cook Time12 mins

Total Time2 hrs 42 mins

Servings12to 14 servings

This recipe makes 12 to 14 good sized buns. You can easily double the recipe. Note the cardamom is optional. I've made these buns with and without a little cardamom and Iprefer them with. I'm guessing it's more traditional without.

Ingredients

3/4 cup milk(175ml)
1/2 teaspoon saffron threads
1 teaspoon plus 1/4 cup (50g) white granulated sugar
1 (1/4-ounce) packet active dry yeast (check the expiration date on the package to make sure it's still good!)
3 1/2 to 4 cups (490g to 570g) all-purpose flour
1/2 teaspoon kosher salt
The seeds from 3 cardamom pods, ground, optional
1/4 cup (4 tablespoons, 56g) unsalted butter, softened
1/4 cup sour cream(or quark if available)
2 large eggs
Raisins

Glaze

1 egg, beaten

Method

Heat milk, saffron, sugar:
In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.
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Bloom the yeast:
Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.
Whisk flour, sugar, salt, cardamom:
In the bowl of a stand-up mixer* whisk together 3 1/2 cups (490g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom (if using).
*You can make this recipe without a mixer, for me it's just a bit easier with one.
Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream:
Mix the ingredients until well incorporated.
Knead the dough:
Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.
Let dough rise:
Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.)
Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)
Form dough into S shapes:
When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long.
Then Curl the ends in opposite directions, forming an "S" with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.
Let sitfor second rise:
Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.
Brush with egg wash, place raisins on buns:
Preheat oven to 400°F (205°C). Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals.
Bake:
Place in the oven and bake at 400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.
Remove from oven and let cool for 5 minutes before eating.

Links:

Swedish Lucia for Dummies - a tongue in cheek video about Swedish traditions of St. Lucia Day

Swedish Tea Ring or Coffee Bread - here on Simply Recipes

Lussekatter or St. Lucia Rolls - an in-depth explanation of the history surrounding St. Lucia on My Diverse Kitchen

Light in the Dark of Winter - from Foodie Underground

Whole Wheat St. Lucia Saffron Buns - from Texanerin

St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (19)

Breakfast
Christmas
Bread

Nutrition Facts (per serving)
232	Calories
6g	Fat
38g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 12to 14
Amount per serving
Calories	232
% Daily Value*
Total Fat 6g	7%
Saturated Fat 3g	15%
Cholesterol 52mg	17%
Sodium 69mg	3%
Total Carbohydrate 38g	14%
Dietary Fiber 1g	5%
Total Sugars 6g
Protein 6g
Vitamin C 0mg	1%
Calcium 34mg	3%
Iron 2mg	12%
Potassium 111mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (2024)

FAQs

Why is it called lussekatter? ›

Why is it called Lussekatter? It is thought that the buns were originally modeled after a sleeping cat (the S-shape being the curled up tail), believed to ward off the devil.

What is St. Lucia traditional meal? ›

The signature meal you should have in Saint Lucia is green figs and salt fish, the island's national dish. Locals boil unripe bananas and then add salt-cured boiled or flaked cod.

Explore More ›

What do Italians eat on St. Lucia day? ›

Today, traditional celebrations of Santa Lucia vary according to the region. However, this is still an Italian holiday, so you know that there will be feasting. Families across Italy typically gather together on December 13 for a delicious meal ofcaserecce (literally homemade pasta), roasted meats, and light sweets.

Know More ›

What is the legend of St Lucia in Sweden? ›

Lucia was put on trial, refused to renounce her Christian beliefs and was declared a witch. She was to be burned at the stake but when the guards tried to light the fire it would not light. Ultimately, she was stabbed. There are many theories on how the legend of Lucia came to Sweden.

Keep Reading ›

Do Norwegians celebrate St. Lucia? ›

On 13 December, Lucia is venerated in Sweden, Denmark, Norway, and Finland in a ceremony where a girl wearing a white gown with a red sash and a crown of candles walks at the head of a procession of women holding candles.

Get More Info ›

Where did the lussekatter come from? ›

In the 19^th century in western Sweden, young women on the large farms would dress as an angel with a wreath of candles in their hair and serve the breakfast before sunrise. It is thought this is where the origin of lussekatter, the saffron buns, came to be.

Get More Info Here ›

Where is lussekatter from? ›

Lussekatter, or St. Lucia buns, are traditionally eaten in Sweden on the 13th of December in celebration of Saint Lucia, the patron saint of light. Before the Gregorian calendar began in the 18th century in Sweden, the shortest day of the year and the winter solstice fell on December 13.

Discover More ›

What is the name of the national plant in St. Lucia? ›

The national tree of Saint Lucia is Calabash, where as the national plant is Bamboo.

Why do Swedes celebrate Santa Lucia? ›

St. Lucia is celebrated throughout the world, and honored by many cultures. In Sweden, Lucia symbolizes the coming end of the long winter nights and the return of light to the world.