Cookbook:Luciabullar (Scandinavian Saffron Buns)

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Saffron buns

Lussekatter (Saffron Buns) are served on St. Lucia Day (13 December) in Scandinavia.


  • ½ tsp. crushed saffron threads (¼ tsp. powder)
  • ¾ c. (180ml) half and half, lukewarm...., half and half refers to a mixture of 50% milk and 50% cream.
  • two pkgs. yeast (4½ tsp.) dissolved in ¼ c. very warm (edit lukewarm) water
  • ½ c. (120g) melted butter
  • two eggs, beaten
  • ¾ c. (180g) sugar
  • one tsp. salt
  • 4-5 c. sifted flour
  • Raisins to decorate


  1. Mix saffron in warm half and half and let stand while dissolving yeast in the water.
  2. Mix half of flour with other ingredients and beat until well blended.
  3. Add flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.
  4. Place dough in buttered bowl and let rise until double (1½ hours).
  5. Roll seven-inch-long sticks and form S-shaped buns with their ends curled in. Place a raisin in each curl.
  6. Place buns on buttered sheet, cover and let rise 45 minutes. Brush with beaten egg and bake at 375-400°F (190-200°C) for 10-15 minutes.

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