📝 About This Recipe
These iconic, vibrant yellow buns are the heart of Swedish winter celebrations, traditionally served on St. Lucia Day to bring light to the darkest days of the year. Infused with aromatic saffron and enriched with butter and cream, they offer a tender, pillowy crumb and a sophisticated floral sweetness. Shaped into the classic 'S' curl and studded with dark raisins, they are as beautiful to look at as they are delightful to eat.
🥗 Ingredients
The Saffron Infusion
- 1 gram Saffron threads (high quality, lightly crushed)
- 1 teaspoon Granulated sugar (for grinding with saffron)
- 1 tablespoon Cognac or Vodka (to extract the color and aroma)
The Dough
- 1 1/2 cups Whole milk (warmed to 100°F/37°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Unsalted butter (softened at room temperature)
- 1/2 cup Swedish Quark or Greek Yogurt (room temperature; ensures moistness)
- 1/2 cup Granulated sugar
- 1/2 teaspoon Fine sea salt
- 5 to 5 1/2 cups All-purpose flour (measured by spoon-and-level method)
- 1 large Egg (at room temperature)
Topping and Finish
- 1/2 cup Raisins (soaked in warm water for 15 minutes then dried)
- 1 large Egg (beaten with a splash of water for egg wash)
- 2 tablespoons Pearl sugar (optional decorative garnish)
👨🍳 Instructions
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1
In a small mortar and pestle, grind the saffron threads with 1 teaspoon of sugar until a fine powder forms. Transfer to a small bowl and stir in the cognac. Let this sit for at least 30 minutes to develop a deep golden hue.
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2
In the bowl of a stand mixer, whisk the warm milk and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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3
Add the saffron-alcohol mixture, the remaining sugar, softened butter, quark (or yogurt), salt, and the egg to the yeast mixture. Whisk until well combined.
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4
Attach the dough hook and gradually add the flour, one cup at a time, mixing on low speed. Continue adding flour until the dough pulls away from the sides of the bowl but remains slightly tacky to the touch.
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5
Knead the dough on medium-low speed for about 7-10 minutes. The dough should become smooth, elastic, and shiny. Avoid adding too much flour, as this will result in dry buns.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 18-20 equal pieces (about 70-80g each if using a scale).
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8
Roll each piece into a long rope, about 10-12 inches long. Curl the ends in opposite directions toward the center to create a tight 'S' shape.
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9
Place the shaped buns on baking sheets lined with parchment paper, leaving about 2 inches of space between them. Cover and let rise again for 30-45 minutes until puffy.
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10
Preheat your oven to 400°F (200°C). While the oven heats, press a soaked raisin firmly into the center of each of the two curls on every bun.
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11
Gently brush the buns with the egg wash, ensuring you cover the sides for an even golden-brown finish. Sprinkle with pearl sugar if desired.
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12
Bake for 10-12 minutes until the buns are golden and fragrant. Do not overbake; they should remain soft. Remove from the oven and let cool on a wire rack under a clean kitchen towel to keep them moist.
💡 Chef's Tips
Grinding the saffron with sugar and soaking it in alcohol is the secret to getting that intense, uniform yellow color. Using Quark or Greek yogurt is a traditional Swedish trick to keep the buns moist for days, as saffron can naturally dry out dough. Soak your raisins in warm water or even rum before using them so they don't burn in the oven or draw moisture out of the dough. Be careful not to over-flour the dough; it should be soft and slightly sticky to ensure the fluffiest possible texture. Store leftover buns in a sealed plastic bag as soon as they cool, or freeze them immediately and reheat for that 'just-baked' feel.
🍽️ Serving Suggestions
Serve warm with a steaming cup of Swedish Glogg (mulled wine) for the ultimate holiday experience. Enjoy alongside a strong cup of dark roast coffee for a traditional 'fika' break. Pair with a slice of sharp, aged Swedish cheese like Västerbottensost for a sweet and salty contrast. Serve as part of a traditional St. Lucia breakfast with ginger snaps (Pepparkakor). Spread with a little bit of high-quality salted butter while still warm from the oven.