Fluffy Lussekatter: Traditional Saffron Buns to Celebrate St. Lucia
Lussekatter, or saffron buns, are a cherished part of St. Lucia Day, celebrated on December 13th throughout Scandinavia, with particular prominence in Sweden. This golden, lightly sweetened treat is traditionally baked to honor St. Lucia, a symbol of light and hope during the long, dark winter nights. The buns, shaped into their signature “S” spirals and adorned with raisins, are often enjoyed during candle-lit processions or festive family gatherings. Their vibrant color, achieved with saffron, represents the returning sun and brings warmth to one of Sweden's most beloved traditions.
Now, let’s dive into our recipe and bring a touch of this Scandinavian magic to your home!
12-14 Buns (depending on size)
Prep. 20 min - Cook. 12-15 min - Rise Time. 2.5-3 hrs | Total. ~3 hrs 30 min
INGREDIENTS
Traditional
Large pinch of saffron threads (steeped in vanilla for 1 hour)
1 tablespoon (15 ml) warm whole milk (for steeping saffron)
240 ml (1 cup) warm whole milk
1 teaspoon sugar (to activate the yeast)
1 packet dry yeast (2 1/4 tsp or 7 g)
75 g (1/3 cup) melted butter
60 g (1/4 cup) plain yogurt
1 egg + 1 yolk, whisked
1 yolk, for brushing
500 g (4 cups) all-purpose flour + up to 60 g (1/2 cup) extra for kneading
100 g (1/2 cup) sugar
1 tsp (6 g) salt
Raisins for decoration
Optional: Extra sugar for sprinkling after baking
Plant-Based
Large pinch of saffron threads (steeped in vanilla for 1 hour)
1 tablespoon (15 ml) warm almond/oat milk (for steeping saffron)
240 ml (1 cup) warm almond/oat milk
1 teaspoon sugar (to activate the yeast)
1 packet dry yeast (2 1/4 tsp or 7 g)
75 g (1/3 cup) plant-based butter or coconut oil
60 g (1/4 cup) plant-based yogurt (note: consistency may vary, adjust flour as needed)
1 flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water)
500 g (4 cups) all-purpose flour + up to 60 g (1/2 cup) extra for kneading
100 g (1/2 cup) sugar
1 tsp (6 g) salt
Raisins for decoration
1 tbps plant-based milk mixes with 1 tsp maple syrup (for bruhsing)
Optional: Extra sugar for sprinkling after baking
INSTRUCTIONS
Steep the Saffron:
Crush the saffron threads and steep them in 1 tablespoon of warm milk (plant-based milk if desired) mixed with 1/2 teaspoon of vanilla extract.
Let the mixture sit for 1 hour (or longer if prepared ahead) to release maximum flavor and color.
Activate the Yeast:
Warm the remaining milk (240 ml), ensuring it’s not too hot (lukewarm is perfect).
Stir in 1 teaspoon of sugar, then sprinkle the yeast over the top. Let sit for 5-10 minutes until frothy.
This step works for both traditional and plant-based milk.
Combine Wet Ingredients:
In a large bowl, whisk together the melted butter (or plant-based butter/coconut oil), yogurt (or plant-based yogurt), whisked eggs (or flaxseed egg —To make a flaxseed egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let sit for 5-10 minutes until thickened), and the saffron mixture.
Whisk until smooth and well-combined.
Mix Dry Ingredients:
In another large bowl, mix the flour (500 g), sugar, and salt.
Gradually incorporate the wet ingredients and yeast mixture into the dry ingredients, alternating between the two.
Mix until a sticky dough forms.
For vegan versions, note that plant-based yogurt and milk may result in slightly stickier dough—this is normal.
Adjust Dough Consistency:
The dough should be soft and slightly tacky but manageable.
If it feels too sticky, sprinkle in additional flour, 1 tablespoon at a time, until the texture is smooth and elastic.
Be cautious not to over-flour, especially with vegan dough, as this can result in dense buns.
Knead & First Rise:
Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
Shape the Lussekatter:
Divide the dough into 12-14 equal pieces.
Roll each piece of dough into a thin rope: starting at each end, roll the rope inward toward the center in opposite directions, forming an “S” shape with spirals on both ends, resembling two snail shells meeting in the middle.
This step is identical for both traditional and vegan versions.
Second Rise:
Place the shaped buns on a baking tray lined with parchment paper. Cover lightly with a damp cloth or plastic wrap and let rise again for 45 minutes to 1 hour, or until noticeably puffy.
Preheat the Oven:
As the dough nears the end of the second rise, preheat the oven to 190°C (375°F).
Brush the Buns:
For traditional buns, brush with beaten egg for a golden, glossy finish. For vegan buns, brush with plant-based milk mixed with 1 teaspoon of maple syrup for a light shine.
Bake:
Bake in the preheated oven for 12-15 minutes, using the conventional oven mode (top and bottom heat) at 190°C (375°F), or 175°C (350°F) for a fan-assisted oven. Bake until the buns are golden and soft.
Keep an eye on them in the final minutes to avoid over-baking.
Optional Sugar Finish:
While the buns are still warm, brush with melted butter (or plant-based butter for vegan) and sprinkle with a light dusting of sugar for an extra touch of sweetness.
Bon Appétit!
TIPS FOR PERFECT RESULTS
Adjusting Dough Texture: Vegan dough may need up to 60 g (1/2 cup) extra flour depending on the consistency of plant-based yogurt. Add sparingly as needed during kneading.
Flaxseed Egg Prep: Prepare the flaxseed egg early to allow it to thicken before use.
For Extra Softness: Cover freshly baked buns with a clean, slightly damp cloth as they cool to keep them moist.
Mixing the Yeast: Use wooden spoons to mix and incorporate the yeast mixture gently, as metal utensils can sometimes react with the yeast.
