Saint Lucia buns - Lussekatter - Saffron buns

Recipe by Margareta
READY IN: 1hr 8mins




  • Melt butter or margarine in a pan and add the milk and the saffron.
  • Warm the mixture to 37 oC (100 oF).
  • Use a thermometer; the correct temperature is important!
  • Pour the mixture over the finely divided yeast; then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 oC (72-75 oF).
  • Mix into a smooth dough.
  • Cover the dough with a piece of cloth and let it rise for 30 minutes.
  • Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
  • Let the buns rest for a few minutes, covered by a piece of cloth.
  • Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.
  • Press a few raisins into the dough.
  • Cover the"Lucia cats" with a piece of cloth and let them rise for 40 minutes.
  • Whip the egg together with a few grains of salt, and paint the"Lucia cats" with the mixture.
  • Bake them for 5-10 minutes in the oven at 250 oC (475 oF) until golden brownish yellow.