Lussekatter (or St. Lucia buns) are saffron-flavored sweet buns that are a traditional Swedish Christmas favorite! Soft, slightly sweet buns with the warm aroma and flavor of saffron, they’re great for snacks or dessert — a delicious way to bring a taste of Swedish celebration into your home!
These Swedish saffron buns are a must-have for St. Lucia Day celebrations in Sweden; that’s why they are also called St. Lucia buns (yes, they have many names 🙂 ).
They’re quick to prepare, perfect for sharing and guaranteed to disappear fast — whether at a coffee break with friends or colleagues, a party, or just an afternoon craving.
Lussekatter are more than just buns; they’re a part of Swedish culture.
In this post, I will share with you how to make authentic saffron buns from scratch, along with traditional Swedish serving ideas to complete your Lucia spread. So, keep reading!
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Why lussekatter are a keeper!
- Deeply rooted in Swedish tradition. They are an essential part of Lucia Day in Sweden, a celebration of light in the darkest time of the year, which takes place every 13th of December.
- Distinct saffron flavor. Saffron gives lussekatter their delicious aroma and deep golden color. It’s warm, earthy notes make these buns stand out from other breads — special and celebratory.
- Fun to bake and shape. The twisting of the dough into its traditional shape (‘S’) makes it a hands-on, joyful baking task for all ages. It’s an excellent activity for kids and a beautiful way to pass on a tradition.
Ingredients
(See the recipe card below for measurements.)
- Flour – you only need all-purpose flour for this lussekatter recipe.
- Butter – unsalted, melted, and cooled.
- Yeast – I typically use active dry yeast for making St. Lucia buns.
- Eggs – medium-sized (63 to 73 grams); only the yolk would be added to the dough.
- Salt – just use your favorite brand.
- Sugar – granulated white sugar works great for lussekatter.
- Milk – full cream milk, if possible.
- Raisins – you only need a handful; two pieces of raisins for each saffron bun.
- Saffron – saffron threads or powder would be fine; use whatever is easier to purchase.
How to make Swedish saffron buns
Start by combining a third cup of warm milk with saffron.
Mix and set aside.
In another small bowl, combine the remaining warm milk with the yeast and set aside until it becomes foamy.
Sift flour and salt into a medium-sized bowl.
Using a separate large bowl, combine sugar with melted butter.
Add saffron, milk, yeast mixture, and egg yolk; mix to combine.
Add the sifted dry ingredients.
Mix until a dough starts to form, and then continue kneading until you have a smooth dough.
Form your lussekatter dough into a ball and place it into an oiled bowl.
Cover with a clean kitchen towel and set aside until it doubles in size.
Uncover and cut the dough into twelve equal portions.
Form each portion into a thin log, about forty to forty-five cm in length.
Roll each opposite side toward the center, forming an ‘S’ figure.
Place a raisin in the center of each swirl on both sides of the bun.
Arrange the buns on a baking tray lined with parchment paper — make sure there’s space in between.
Cover the baking tray with a kitchen towel and set aside until the saffron buns have puffed up (this generally takes 30 to 60 minutes).
Once your lussekatter are almost ready, preheat your oven to 200°C (375°F).
Remove the cover from the buns and brush each with milk.
Place the baking tray in the middle of your oven for 10 to 12 minutes, or until the tops turn golden.
Remove your lussekatter them from the oven and serve immediately.
Helpful tips
- You can use a stand-mixer or manually knead the lussekatter dough — it’s quite easy to handle, so kneading with your hands is a great option.
- Since it’s not a sticky dough, there is no need to add (or dust) extra flour when forming the buns.
- When you roll the lussekatter log from both ends to form the ‘S,’ make sure it’s not too tight. The rolls on both sides should not rise too high once baked.
FAQs
Can I freeze them?
Absolutely.
Ensure the buns are completely cooled before wrapping them up tightly and placing them in the freezer for extended storage.
How do I serve them?
These lussekatter are great with coffee and wine — or with Swedish mulled wine.
If you have leftovers, heat them in the microwave for about 15 seconds, and enjoy!
Serving suggestions
Lussekatter are soft and lightly sweet, making them ideal with coffee, glögg, or even a simple cup of tea — just perfect for fika or winter gatherings.
Serve alongside warm Swedish cinnamon buns for a deliciously spiced contrast.
Their fragrant cardamom and cinnamon flavor complement the saffron of the St. Lucia buns — an excellent duo for holiday fika.
Add a batch of no-bake Swedish chocolate balls; they’re easy to make and great with coffee.
These chocolate oat balls will balance the buttery sweetness of the saffron buns and echo the fika tradition.
A serving of Swedish blueberry soup, served warm or chilled, pairs perfectly with St. Lucia buns.
Its fruity acidity cuts through the richness of the buns, making for an excellent combination for winter nights.
Whether enjoyed on St. Lucia Day or served throughout December with coffee or fika, lussekatter will bring that magical mix of coziness and celebration to every table.
So, try baking a batch at home and experience a little taste of Swedish Christmas in your part of the world!
More classic Swedish recipes
St. Lucia buns are an excellent example of Swedish cuisine because they embody the country’s culinary values like seasonal celebrations, simplicity, and distinct Nordic flavor — just like these other traditional Swedish dishes:
Saffron is a prized ingredient in Nordic baking, and it symbolizes Christmas and festivities for the Swedes; this Swedish saffron cake is a testament to that.
The distinct flavor and vivid color of the spice elevate the cake into something special yet so simple. It’s soft, buttery, and perfectly suited for year-round enjoyment.
This classic Swedish beef stew features a handful of simple ingredients, along with a signature Scandinavian spice that lends its comforting aroma and flavor: allspice.
Tender beef, onions, and allspice come together to create a cozy, authentic taste of Swedish home cooking.
Just like lussekatter, kärleksmums is a beloved Swedish chocolate coconut cake that’s always a part of the culture of fika.
Soft and topped with cocoa icing and coconut, this classic tray bake cake is a staple at coffee breaks, family gatherings, and everyday moments of taking a break and slowing down—an authentic taste of Sweden’s fika tradition.
GET MORE IDEAS FROM THIS LIST OF BREAD AROUND THE WORLD!
📖 Recipe
Lussekatter Recipe (St. Lucia Buns)
Equipment
Ingredients
- 2/3 cup milk, warm (divided into two 1/3 cups)
- 1/8 to 1/4 tsp saffron
- 1 & 1/2 tsp active dry yeast
- 2 cups flour
- 1/4 tsp salt
- 1/3 cup sugar, heaping
- 50 grams butter, unsalted & melted (about 5 tbsp)
- 1 large egg yolk
- 24 pcs raisins
- 2 tbsp milk, for brushing buns
Instructions
Making lussekatter dough:
- Combine 1/3 cup warm milk and saffron, then set aside.
- Combine 1/3 cup warm milk and active dry yeast; set aside until foamy.
- Using a medium-sized bowl, sift and combine flour and salt.
- In a separate and larger bowl, mix sugar and melted butter.
- Add egg yolk, saffron & milk mixture, and yeast mixture; mix to combine.
- Add sifted flour and salt. Mix to form a dough.
- Knead your lussekatter dough until smooth.
- Place dough into an oiled bowl, cover with a clean kitchen towel, and set aside until it doubles in size.
Forming & baking lussekatter:
- Remove your lussekatter dough from the bowl and divide it into 12 equal portions.
- Roll each portion into a thin log (like a long cigar) to create a bun, approximately 40 to 45 cm.
- Start rolling from opposite ends and stop in the middle, forming an 'S' figure.
- Place a raisin on each side, middle of each rolled end.
- Place it on a baking tray lined with a baking sheet — keep some space between lussekatter.
- Cover with a clean kitchen cloth and set aside until the lussekatter are slightly puffy. (It usually takes 30 to 60 minutes.)
- Preheat the oven to 200°C (375°F).
- Brush the buns with milk.
- Place the baking tray in the middle of the oven for 10 to 12 minutes or until the buns' tops have turned slightly golden.
- Remove the tray of lussekatter from the oven and serve immediately.
Notes
- Cook’s Tip: Make sure you don’t roll the buns too tightly — St. Lucia buns should not rise too high once baked.
- Refer to the post for more tips and suggestions.
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