Swedish Saffron Buns
Traditional Lussekatter - golden saffron-flavored sweet buns perfect for holidays
About This Recipe
Lussekatter, meaning "Lucy's cats," are traditional Swedish saffron buns served during Advent and especially on St. Lucia Day (December 13th). These golden, aromatic buns are shaped in an S-curve and decorated with raisins to represent the cats' eyes. Legend says that the devil appeared as a cat when people attempted to bake on St. Lucia's Eve, inspiring this playful shape.
The saffron gives these buns their distinctive golden color and warm, slightly bitter-sweet flavor that perfectly complements the soft, slightly sweet dough. Making Lussekatter is a cherished Swedish tradition that marks the beginning of the Christmas season, filling homes with the enchanting aroma of saffron and freshly baked bread.
Ingredients
- • 1 gram premium saffron threads
- • 1/4 cup vodka or warm milk
- • 1 cup whole milk
- • 1/2 cup unsalted butter
- • 1/2 cup granulated sugar
- • 1/2 teaspoon salt
- • 2 1/4 teaspoons active dry yeast (1 packet)
- • 1 large egg, lightly beaten
- • 4-4 1/2 cups all-purpose flour
- • Raisins for decoration
- • 1 egg beaten with 1 tablespoon water (egg wash)
- • Pearl sugar for topping (optional)
Instructions
Step 1: Infuse the Saffron
Grind saffron threads with a mortar and pestle. Add to vodka or warm milk and let steep for at least 30 minutes or overnight. Vodka extracts more color and flavor, but milk works beautifully too. The mixture should turn deep golden orange.
Step 2: Prepare the Dough Base
Heat milk and butter together until butter melts and mixture is warm (110°F/43°C). Pour into a large bowl, add sugar, salt, and the saffron infusion. Stir in yeast and let stand for 5 minutes until foamy.
Step 3: Create the Dough
Beat in the egg. Gradually add flour, one cup at a time, stirring until a soft dough forms. The dough should be slightly sticky but manageable. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Step 4: First Rise
Place dough in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place for 1-1.5 hours until doubled in size. The dough should spring back slowly when gently pressed with a finger.
Step 5: Shape the Buns
Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 10 inches long. Form an S-shape by coiling both ends inward in opposite directions. This is the traditional "cat" shape. Press raisins into the center of each coil to make the "eyes."
Step 6: Second Rise
Place shaped buns on parchment-lined baking sheets, spacing them 2 inches apart. Cover loosely with a towel and let rise for 30-45 minutes until puffy. They should look pillowy and almost doubled in size.
Step 7: Brush and Bake
Preheat oven to 400°F (200°C). Gently brush buns with egg wash, being careful not to deflate them. Sprinkle with pearl sugar if using. Bake for 10-12 minutes until golden brown. The buns should sound hollow when tapped on the bottom.
Step 8: Cool and Serve
Transfer to a wire rack to cool. These buns are best served slightly warm or at room temperature on the day they're baked. The aroma of saffron should fill your kitchen, creating that authentic Swedish Christmas atmosphere.
Chef's Tips
- •Use high-quality saffron for the most vibrant color and authentic flavor - it's the star of this recipe.
- •Infusing saffron overnight in vodka gives the deepest color and most intense flavor.
- •Don't over-bake - these buns should be golden, not brown, and remain soft inside.
- •The dough can be made the day before and refrigerated after the first rise.
- •These freeze beautifully - thaw and warm briefly in the oven before serving.
Serving Traditions
In Sweden, Lussekatter are traditionally served on St. Lucia Day morning, often accompanied by coffee or warm glögg (mulled wine). The buns are part of a beautiful tradition where young girls dress in white robes with red sashes and wear crowns of candles, serving these golden buns to family members before dawn.
Serve your Lussekatter warm with butter, accompanied by coffee or hot chocolate. They're perfect for breakfast, afternoon fika (Swedish coffee break), or as a festive holiday treat. The combination of saffron's warmth and the sweet dough creates a comforting flavor that embodies the cozy Swedish concept of mysig - that special feeling of contentment and coziness.