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

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

By

Elise Bauer

St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (1)

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 Recipe, Swedish Lussekatter Rolls (2)

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Best Breakfast Rolls for Christmas MorningFEATURED IN:

December 13, St. Lucia Day, also known as the Festival of Light, is a day of celebration in Sweden, in the spirit of Advent and Christmas. Young girls are dressed in white robes with a red sash, with one girl selected as "Lucia" who wears a crown of lit candles (or battery powered ones), the others carrying a single candle. Processions with singing and revelry abound.

At home, the eldest girl dresses up in robe, sash, and candle crown, and delivers coffee and lussekatter, or S shaped saffron buns to her parents for breakfast.

This was all explained to me the other day by a young Swedish woman named Lisa Persson in college here in Sacramento, a long way from home. She spoke of these saffron buns with such nostalgia, I just had to make some.

St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (4)

The rolls are lightly sweet, buttery, and vibrant yellow from the saffron-infused dough. The raisins in the "eyes" of the rolls give them just a little extra sweetness when you bite into them.

Through my research I've seen many complaints that lussekatter can be dry or dense. The rolls I present to you here are neither; I limit the amount of sugar and fat in the recipe, the overuse of which can contribute to making yeasted breads dense.

Of course the rolls are best freshly baked. I would recommend making the dough the night before, refrigerating it over night, and then baking the rolls in the morning. Otherwise, the rolls do reheat very well with just a few seconds in the microwave. Enjoy! (p.s. this is a delightful video on the tradition of Swedish Lucia)

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

  1. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (5)

  2. Bloom the yeast:

    Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy.

  3. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (7)

  4. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (8)

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (9)

  5. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (10)

  6. 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.)

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (11)

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (12)

    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.)

  7. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (13)

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (14)

    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.

  8. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (15)

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (16)

  9. 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.

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (17)

    St. Lucia Saffron Buns Recipe, Swedish Lussekatter Rolls (18)

  10. 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)
232Calories
6g Fat
38g Carbs
6g Protein

×

Nutrition Facts
Servings: 12to 14
Amount per serving
Calories232
% Daily Value*
Total Fat 6g7%
Saturated Fat 3g15%
Cholesterol 52mg17%
Sodium 69mg3%
Total Carbohydrate 38g14%
Dietary Fiber 1g5%
Total Sugars 6g
Protein 6g
Vitamin C 0mg1%
Calcium 34mg3%
Iron 2mg12%
Potassium 111mg2%
*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 the history of saffron buns in Sweden? ›

There it was believed that the devil, in the form of a cat, would give the bad children a beating, while a Christ figure, in the form of a child, would hand out sweet buns to all the kind ones. To keep the devil away, the sweet buns were colored with luminous yellow saffron spice.

What are St Lucia buns called? ›

Every year, on December 13, golden-hued saffron buns bake in ovens across Scandinavia. Eating this sweet bread—known as lussebullar or lussekatter in Sweden and Norway, luciabrød, in Denmark, and lucia-pullat in Finland—heralds the celebration of St. Lucia's Day.

How do you eat saffron buns? ›

A saffron bun is a fairly low maintenance snack which can be enjoyed alongside a cup of tea or coffee. It can be eaten fresh or toasted and you can add butter or some traditional Cornish Clotted Cream.

Why do Swedes celebrate 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.

Why do Swedish people celebrate Lucia? ›

Alongside Midsummer, the Lucia celebrations represent one of the foremost cultural traditions in Sweden, with their clear reference to life in the peasant communities of old: darkness and light, cold and warmth. Lucia is an ancient mythical figure with an abiding role as a bearer of light in the dark Swedish winters.

Why do Swedes like saffron? ›

Despite being the world's most expensive spice, saffron is widely used in Swedish food. It features heavily around Christmas time in saffransbullar (saffron buns), but it is also used in a number of other sweet and savoury dishes. It is used both because of its bright yellow colour and its distinctive flavour.

What is the difference between American and Swedish cinnamon buns? ›

The Swedish cinnamon bun is much less sticky than, for example, the American cinnamon roll. Swedish cinnamon buns also have the very specific addition of a bit of cardamom spice in the dough which adds another delicious dimension of flavouring.

What is the famous bun in Sweden? ›

The semla – a small, wheat flour bun, flavoured with cardamom and filled with almond paste and whipped cream – has become something of a carb-packed icon in Sweden.

What is the most popular dessert in St Lucia? ›

Whether it's homemade or store-bought, banana bread is a top choice for dessert in Saint Lucia. Also known as banana cake, often ingredients include nuts, spices, and of course banana, the main attraction.

What dessert is St Lucia known for? ›

Satisfy your sweet tooth while in St. Lucia with a traditional dessert. Paime (also referred to as pemmie) is a Creole sweet treat that pays homage to the island's heritage. It's made with a mixture of mashed pumpkin, dried coconut, cinnamon, sugar, and cornmeal that's all tucked inside a green banana leaf.

What do they eat on St Lucia Day? ›

Families observe St. Lucia's Day in their homes by having one of their daughters (traditionally the eldest) dress in white and serve coffee and baked goods, such as saffron bread (lussekatter) and ginger biscuits, to the other members of the family. These traditional foods are also given to visitors during the day.

What is a Swedish saffron bun called? ›

This sweet, saffron-flavoured bun, known as 'lussekatt' (directly translated as 'Lucia cat'), is typically shaped into the letter 'S' to look like a curled-up cat, with raisins for decoration to resemble the cat's eyes.

What country are saffron buns from? ›

Scandinavian St Lucia bun

In addition to Sweden, they are also prepared and eaten in much the same way in Finland, particularly in Swedish-speaking areas, and by Swedish-speaking Finns, as well as in Norway and less commonly in Denmark.

How many strands of saffron can I eat? ›

Takeaway Advice. Saffron threads should not be consumed in excess. 2-3 strands consumed per day are enough for you.

What is lussekake? ›

What is a Lussekatt? A Lussekatt is a Swedish saffron bun with raisins that is baked and eaten at the 13th of December as part of the St Lucia tradition. The word lussekatt roughly translates to Lucy cat. The lussekatt is made from a more or less a standard sweet wheat dough which is flavored with saffron.

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.

Is St. Lucia named after St. Lucy? ›

Etymology. Saint Lucia was named after Saint Lucy of Syracuse (AD 283 – 304). Saint Lucia is one of two sovereign states in the world named after a woman and is the only one named after a human woman (Ireland is named after a goddess).

What is the Christmas tradition in St. Lucia? ›

Jouvert (Christmas Day)

Immediately after Catholic midnight mass on Christmas Eve, rural communities across St Lucia begin their daybreak street party celebrations to welcome and honour Christmas morning. Each party is different - some have specific themes, whereas others invite people to just come along as they are.

References

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