📝 About This Recipe
These iconic Swedish saffron buns are the crowning jewel of the winter solstice, traditionally served on December 13th to celebrate St. Lucia’s Day. Infused with high-quality saffron and enriched with butter and cream, they offer a delicate floral aroma and a vibrant golden hue that brightens the darkest days of winter. Each bun is hand-shaped into a traditional 'S' curve and studded with sweet raisins, resulting in a pillowy, fragrant treat that is as beautiful as it is delicious.
🥗 Ingredients
Saffron Infusion
- 1 gram Saffron threads (high quality, lightly crushed with a mortar and pestle)
- 1 teaspoon Granulated sugar (to help grind the saffron)
- 1 tablespoon Cognac or Vodka (to extract the maximum color and flavor)
Dough Base
- 1 1/2 cups Whole milk (warmed to 110°F (43°C))
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Unsalted butter (very soft, at room temperature)
- 1/2 cup Granulated sugar (additional to the infusion amount)
- 1/2 teaspoon Kosher salt
- 1/2 cup Greek yogurt or Quark (room temperature; keeps the buns moist)
- 4 1/2 to 5 cups All-purpose flour (plus extra for dusting)
Topping & Finish
- 1/3 cup Raisins (soaked in warm water for 15 minutes then drained)
- 1 large Egg (beaten with a splash of water for egg wash)
- 1 tablespoon Pearl sugar (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine the crushed saffron threads, 1 teaspoon of sugar, and the Cognac. Let this steep for at least 30 minutes (or overnight for the best color).
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2
In a large bowl or the bowl of a stand mixer, whisk together the warm milk and yeast. Let sit for 5-10 minutes until it becomes foamy.
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3
Add the saffron mixture, the remaining 1/2 cup of sugar, salt, and the Greek yogurt to the yeast mixture. Whisk until well combined and the liquid is a deep yellow.
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4
Using a dough hook or wooden spoon, gradually add 4 cups of flour. Mix until a shaggy dough forms.
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5
Add the softened butter one tablespoon at a time, mixing well after each addition until the butter is fully incorporated into the dough.
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6
Knead the dough on medium-low speed (or by hand on a floured surface) for about 7-10 minutes. Add the remaining flour a tablespoon at a time only if the dough is too sticky to handle. The dough should be smooth, elastic, and slightly tacky.
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7
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Punch the dough down gently to release air. Turn it out onto a lightly floured surface and divide into 16-18 equal pieces (about 70-80g each).
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9
Roll each piece into a long rope, approximately 10-12 inches long. Curl the ends in opposite directions to form an 'S' shape, tucking the coils tightly.
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10
Place the shaped buns on baking sheets lined with parchment paper, leaving 2 inches of space between them. Cover and let rise for another 30-45 minutes until puffy.
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11
Preheat your oven to 400°F (200°C). Press one soaked raisin into the center of each of the two coils on every bun.
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12
Gently brush the buns with the beaten egg wash. This provides the signature shiny, mahogany finish.
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13
Bake for 10-12 minutes, or until the buns are golden brown. Do not overbake, as saffron dough can dry out quickly.
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14
Transfer to a wire rack and cover with a clean kitchen towel while cooling to keep the crust soft.
💡 Chef's Tips
Grind your saffron with a bit of sugar to break the threads down into a fine powder for more even coloring. Soaking the raisins in water (or even more Cognac) prevents them from burning in the oven and drawing moisture out of the dough. Don't over-flour the dough; it should be soft and slightly tacky to ensure the buns stay light and airy. Using Greek yogurt or Quark is a traditional secret that provides acidity to keep the crumb tender for days. If you don't have Cognac, use any high-proof clear alcohol or even very hot water to bloom the saffron.
🍽️ Serving Suggestions
Serve warm with a cold glass of Swedish milk or a hot cup of coffee. Pair with 'Glögg' (Scandinavian mulled wine) for a truly authentic holiday experience. Spread with a thin layer of high-quality salted butter while the bun is still slightly warm. Enjoy alongside ginger snaps (pepparkakor) for a contrast in spice profiles. Serve as part of a traditional St. Lucia breakfast spread with hard-boiled eggs and smoked fish.