Lussekatter – a Swedish Saffron Bun for St. Lucia Day

by | Dec 13, 2021 | Baking, Bread, Breakfast, Holiday Recipes, Recipes

Lussekatter – a Swedish Saffron Bun for St. Lucia Day
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St Lucia Day is a Swedish celebration that includes these lovely saffron buns. The St. Lucia Day traditions are pretty much lost on most Americans, and while I only have a remote link to my Swedish ancestry, my mom made Scandinavian traditions and treats forefront in our Christmas celebrations. So, I had a vague remembrance of enjoying this special bread. I had to do a bit of research and try to remember what those special little buns were that she would occasionally make during the holiday season. Turns out it’s a pretty big deal in Sweden, this St. Lucia Day  that is recognized on December 13th. And these saffron buns are a traditional bread to make and serve on that day. So last year I decided to recreate them. Google to the rescue. I settled on a recipe from Simply Recipes, as it seemed basic, and I had all the ingredients. It makes a nice soft bun, just slightly sweet. I added just a tad more salt for flavor, a little Swedish pearl sugar on the top and subbed cranberries for raisins (a nod to my raisin-hating hubby). I also found that these baked better for me at 375 degrees, for a little bit longer, rather than at 400 degrees.. That seemed to allow the buns to bake through while keeping a soft exterior.

This year I tried making the dough the  night before and refrigerating it before allowing it to rise. That was an option listed in the original recipe I was following, and I was hoping it would save time in the morning. However, it took so long to rise when I took it out of the refrigerator, that it didn’t really save time at all. And the resulting buns just didn’t have the same texture. They didn’t rise quite as much when baked and weren’t nearly as light and fluffy. So I don’t recommend doing that. I tried another batch, allowing the dough to rise and baking the same day, and they turned out so much better.

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Batch of St. Lucia saffron buns cooling on a rack

Lussekatter – a Swedish Saffron Bun for St. Lucia Day

  • Author: Stacey McNeill
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Description

These saffron infused buns are just lightly sweet, and lovely for breakfast or for a coffee break. While they’re really at their best the day they’re made, they’re also delicious the next day split and toasted and topped with butter and jam.

Ingredients

  • 3/4 cup milk
  • 1/2 teaspoon saffron threads
  • 1 teaspoon sugar
  • 1/4 ounce active dry yeast (not instant)
  • 490 to 570 grams (3-1/2 cups to 4 cups) all purpose organic flour (see Note #1)
  • 3/4 teaspoon kosher salt
  • 1/4 cup sugar
  • 2 ounces (1/4 cup) unsalted butter, melted
  • 1/4 cup sour cream, creme fraiche, or quark
  • 2 large eggs, at room temperature

Finishing:

  • dried cranberries
  • 1 egg, beaten
  • Swedish pearl sugar

Instructions

  1. Mix milk, saffron and sugar in a small pot and heat, stirring occasionally, until the milk is very warm. Remove from heat and stir again, and allow to cool until the mixture feels warm, but not hot, about 115 degrees. For best results test the temperature with an instant read thermometer.
  2. Sprinkle the yeast over the warm mixture, and let sit for 5 to 10 minutes to “bloom” the yeast, until it becomes foamy.
  3. While waiting for the yeast to foam, whisk together 490 grams of the flour (3 1/2 cups*), 1/4 cup of sugar and salt together in a large bowl. You can use the bowl of a Kitchenaid or other stand-up mixer if you want to mix the dough that way. I usually just mix it by hand.
  4. Make a well in the center of the flour mixture and add the yeast mixture, the butter, beaten eggs, and sour cream. Mix until all ingredients are well incorporated.
  5. Knead the dough, either by hand or in the mixer. I don’t like using a mixer to knead the dough, as I prefer to feel how the dough is coming together and if it needs additional flour.  If the dough if very sticky, go ahead and add flour just a spoonful at a time until it is manageable, but feels just a bit sticky.
  6. Place the dough into a large buttered bowl. Cover with plastic wrap and place in a warm place to rise until about double in size. This may take one to two hours.
  7. When the dough has doubled in size, press it down and fold over a few times to gently deflate it.
  8. Prepare two baking sheets by lining with parchment paper.
  9. Pat the dough down into a large roll or rectangle and divide into 14 pieces with a knife or pizza cutter. Alternatively pull off balls of the dough about 2 inches in diameter (about 60 grams each). Roll each ball into a long rope, 12 to 14 inches in length, the curl each end toward the center (in opposite directions) to form an S shape. Don’t curl super tight as the dough needs room to rise. Please the shaped dough on a parchment lined baking sheet. Leave a couple inches between each piece of dough.
  10. Cover the shaped dough lightly with plastic wrap and allow to rise in a warm place until the buns almost double in size. Allow about an hour for this second rise.
  11. When dough has risen, preheat the oven to 375 degrees. Beat the egg for the egg wash. Brush the dough lightly with the beaten egg. Sprinkle the Swedish pearl sugar lightly over the buns, and add a dried cranberry or raisin in the center of each swirled end.
  12. Bake for about 10 to 12 minutes, until the buns are golden in color, puffed up, and spring back when pressed lightly with your finger.  Remove to a cooling rack and allow to cool for about 5 minutes (if you can wait that long). Then grab a cup of coffee, tea or hot cocoa and enjoy! YOU DESERVE IT AFTER ALL THAT WORK!

Notes

  1.  I always try to weigh my flour for the most accurate results. It’s also easier for me. But if you measure by volume, be sure to lightly spoon your flour into the cups and level off to make sure you’re not adding more flour than you should.