How to Make Swedish St. Lucia Buns (Lussekatter)

Kristi Bissell


It is customary to serve these bright, sunny saffron buns on St. Lucia Day in Sweden (December13), either for breakfast with coffee or for an afternoon treat paired with a steaming cup of glögg. Soft, slightly sweet and studded with golden raisins, cheerful St. Lucia Buns are a reminder that longer days and sunlight are just around the corner. This recipe for St. Lucia Buns is a pleasure to make (and eat) and contains one small special step that makes them extra soft and billowy.

Gather your ingredients.

Step 1:

Steep saffron and tumeric in boiling water.  Add a small amount of flour and milk and cook until thickened, about 2 minutes.  Set aside to cool.

Step 2:

Mix and knead the dough until smooth. Cover and let rise until doubled, about 1 hour.

Step 3:

Roll the dough into a rectangle and cut into 16 1-inch strips.

Step 4:

Roll and stretch each strip of dough into a 16 inch rope.

Step 5:

Coil the ends of the rope in opposite directions meeting in the middle creating an "S" shape.

Step 6:

Let rise for 30-45 minutes and brush with egg wash.

Step 7:

Sprinkle with pearl sugar and bake at 350 degrees until golden brown, 15-20 minutes.

Step 8:

Enjoy, preferably with a steaming cup of glögg (mulled wine)!

Step 9: