📝 About This Recipe
A crown jewel of Swedish baking, these vibrant golden buns are traditionally served on December 13th to celebrate St. Lucia’s Day. Infused with aromatic saffron and enriched with butter and cream, they offer a tender, pillowy crumb and a sophisticated floral sweetness. Shaped into the iconic 'S' curve (Lussekatter), these buns are more than just bread; they are a warm, glowing light in the heart of the Scandinavian winter.
🥗 Ingredients
The Saffron Infusion
- 1 gram Saffron threads (high quality, lightly crushed)
- 1 teaspoon Granulated sugar (to help grind the saffron)
- 1 tablespoon Dark rum or Cognac (to extract the color and aroma)
The Dough
- 150 grams Unsalted butter (cut into cubes)
- 500 ml Whole milk (full fat for richness)
- 50 grams Fresh yeast (or 14g active dry yeast)
- 1/2 teaspoon Fine sea salt
- 150 grams Granulated sugar
- 250 grams Kvarg or Greek Yogurt (keeps the bread moist)
- 850-950 grams All-purpose flour (plus extra for dusting)
Topping and Glaze
- 1 large Egg (beaten with a splash of water)
- 1/2 cup Raisins (soaked in warm water for 15 minutes)
- 2 tablespoons Pearl sugar (optional garnish)
👨🍳 Instructions
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1
Start by preparing the saffron. Grind the saffron threads with a teaspoon of sugar using a mortar and pestle. Place the powder in a small bowl and stir in the rum or cognac. Let it steep for at least 30 minutes to unlock the deep golden hue.
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2
In a medium saucepan, melt the butter over medium heat. Pour in the milk and stir. Heat until the mixture reaches exactly 37°C (98.6°F). It should feel lukewarm to the touch, not hot.
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3
Crumble the fresh yeast into a large mixing bowl (or the bowl of a stand mixer). Pour a small amount of the warm milk mixture over the yeast and stir until completely dissolved.
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4
Add the remaining milk mixture, the steeped saffron (including the liquid), salt, sugar, and the kvarg or Greek yogurt. Whisk until well combined and the liquid is a uniform bright yellow.
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5
Gradually add the flour, starting with about 800 grams. If using a stand mixer, use the dough hook on low speed. If mixing by hand, use a sturdy wooden spoon.
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6
Knead the dough for about 10-15 minutes by hand or 7-10 minutes in the mixer. Add more flour a tablespoon at a time only if the dough is very sticky. The goal is a smooth, elastic dough that just barely pulls away from the sides of the bowl.
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7
Cover the bowl with a clean damp kitchen towel and let the dough rise in a warm, draft-free spot for 45-60 minutes, or until it has doubled in size.
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8
Turn the dough out onto a lightly floured surface and knead briefly to deflate. Divide the dough into 24 equal pieces (roughly 70-80g each for precision).
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9
Roll each piece into a rope about 8-10 inches long. Curl the ends in opposite directions to form an 'S' shape, tucking the ends tightly into the center of the curls.
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10
Place the buns on baking sheets lined with parchment paper, leaving plenty of space between them. Cover with a towel and let rise again for 30-45 minutes until puffy.
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11
Preheat your oven to 225°C (435°F). While the oven heats, drain the soaked raisins and pat them dry.
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12
Gently brush each bun with the beaten egg wash. Press one raisin firmly into the center of each of the two curls in the 'S' shape.
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13
Bake in the center of the oven for 8-12 minutes. Watch them closely; they should be golden brown but still soft. Do not overbake or they will become dry.
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14
Remove from the oven and immediately transfer to a wire rack. Cover with a clean towel while cooling to keep the crust soft.
💡 Chef's Tips
Always soak your raisins in water or apple juice before using; dry raisins will suck moisture out of the dough and often burn in the oven. The secret to moist Lussebullar is the 'Kvarg' (quark) or Greek yogurt—don't skip it, as saffron naturally dries out bread dough. Avoid adding too much flour; the dough should be slightly tacky to ensure a soft, pillowy texture after baking. For the best flavor, prepare the saffron-alcohol infusion the night before to allow the spice to fully bloom. If you aren't eating them the same day, freeze them as soon as they cool to room temperature to preserve their freshness.
🍽️ Serving Suggestions
Serve warm with a cold glass of Swedish milk for a classic afternoon 'fika'. Pair with a steaming mug of Glögg (Scandinavian mulled wine) garnished with almonds and raisins. Enjoy alongside a sharp ginger snap cookie (Pepparkakor) for a perfect contrast of spice flavors. Spread with a little high-quality salted butter while the bun is still slightly warm from the oven. Serve as part of a traditional St. Lucia breakfast with coffee and festive candles.