St. Lucia Saffron Buns

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These golden-hued buns are a radiant celebration of light and tradition. Known as Lussekatter in Sweden, St. Lucia Saffron Buns are delicately sweet, rich with butter, and infused with fragrant saffron that gives them their signature yellow glow. Traditionally shaped into spirals and adorned with raisins, these soft, pillowy buns are a festive highlight of December 13th, St. Lucia’s Day, when they’re enjoyed by candlelight in Scandinavian homes.

But you don’t need a holiday to make these! Whether you’re gathering with family or simply want to fill your kitchen with cozy winter aromas, St. Lucia Buns are a heartwarming bake to master. Their gentle sweetness makes them perfect for breakfast, brunch, or an afternoon fika.

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What Kind of Saffron Should I Use?

Saffron is the soul of these buns, and the quality matters. Look for high-grade saffron threads, ideally from Spain (like Mancha) or Iran. A small pinch goes a long way—soak the threads in warm milk to release their golden color and floral aroma. Avoid pre-ground saffron if you can, as it tends to lose potency quickly.

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Ingredients for the St. Lucia Saffron Buns

Saffron Threads
The star ingredient that lends the buns their rich color and gentle floral note.

Whole Milk
Used to steep the saffron and activate the yeast—milk adds tenderness to the dough.

Active Dry Yeast
Helps the dough rise into fluffy, cloud-like buns.

Granulated Sugar
Just the right amount of sweetness for a breakfast-style bun.

Unsalted Butter
Melted and mixed into the dough for richness and a soft crumb.

All-Purpose Flour
Provides structure while still keeping the buns tender.

Salt
Enhances the flavor and balances the sweetness.

Eggs
Add richness and color to the dough; also used for egg wash.

Raisins or Currants
Classic decorative element, placed in the center of the spirals.

Pearl Sugar (optional)
Sprinkled on top for a festive crunch and extra sweetness.

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How To Make the St. Lucia Saffron Buns

Step 1: Bloom the Saffron

Warm a few tablespoons of milk (from the total amount) and steep the saffron threads in it for 10–15 minutes. This releases the color and aroma essential for the buns.

Step 2: Prepare the Dough

In a large mixing bowl or stand mixer, combine the rest of the warm milk with the yeast and a teaspoon of sugar. Let it sit for about 5–10 minutes until foamy. Then add the saffron milk, melted butter, sugar, eggs, and salt. Mix to combine.

Step 3: Add the Flour

Gradually add the flour, one cup at a time, mixing on low until a soft, slightly sticky dough forms. Knead the dough for about 8–10 minutes, or until it’s smooth and elastic. Add a little more flour if it’s too sticky to handle.

Step 4: First Rise

Transfer the dough to a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.

Step 5: Shape the Buns

Punch down the dough and divide it into 12 to 16 equal pieces. Roll each piece into a rope about 8 inches long and curl both ends in opposite directions to form an “S” shape. Place them on a parchment-lined baking sheet.

Step 6: Add Raisins and Let Rise Again

Gently press a raisin or currant into the center of each curl. Cover the buns with a kitchen towel and let them rise again for 30–45 minutes, until puffy.

Step 7: Bake Until Golden

Preheat your oven to 375°F (190°C). Brush each bun with beaten egg for a glossy finish. If using, sprinkle with pearl sugar. Bake for 12–15 minutes or until golden brown and cooked through.

Step 8: Cool and Serve

Let the buns cool slightly on a wire rack. They’re best enjoyed slightly warm, either plain or with a pat of butter.

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How to Serve and Store These Buns

St. Lucia Saffron Buns are traditionally served warm, straight from the oven or gently reheated. Their lightly sweet flavor pairs beautifully with coffee, tea, or a cozy mug of hot cocoa. For a festive touch, serve them on a platter with powdered sugar dusted on top and a little butter or jam on the side.

These buns are best eaten the same day they are baked, as they tend to dry out quickly. To store, wrap them tightly in foil or place in an airtight container at room temperature for up to 2 days. Reheat in a low oven or microwave with a damp paper towel to restore softness.

For longer storage, freeze the cooled buns in a zip-top freezer bag for up to one month. Thaw and warm as needed.

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Frequently Asked Questions

How far ahead can I make the dough?

You can prepare the dough a day in advance. After the first rise, cover and refrigerate overnight. Let it come to room temperature before shaping and continuing.

Can I substitute instant yeast for active dry yeast?

Yes, you can! Use the same amount of instant yeast, and skip the proofing step. Mix it directly with the flour and proceed.

What if I don’t have saffron?

While saffron is traditional and gives the buns their color and aroma, you can substitute with turmeric for color only. However, it won’t have the same flavor profile.

Are these buns very sweet?

Nope. They are only mildly sweet—perfect for breakfast or brunch. If you like things sweeter, try serving with jam or honey.

Can I use a stand mixer?

Absolutely. A stand mixer with a dough hook makes kneading much easier, especially with a soft enriched dough like this one.

Why are my buns dry the next day?

Enriched doughs like this one dry out faster. That’s why wrapping them well and reheating gently with moisture helps bring them back to life.

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Want More Sweet Bread Ideas?

If these saffron-kissed buns have you hooked, you’re going to love exploring more of our sweet, comforting bakes. Here are some other reader favorites to add to your weekend baking list:

• Amish Applesauce Cake with its rich spice and soft crumb.
• Easy Pumpkin Muffins for a cozy autumn treat any time of year.
• Blueberry Cottage Cheese Breakfast Bake for a high-protein, fruit-filled delight.
• Cinnamon-Sweet Alabama Pecanbread that walks the line between bread and dessert.
• Mini Lemon Bundt Cakes if you want a citrus twist on your sweet table.

Each one brings its own comforting, homemade feel—just like these saffron buns.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast or holiday baking board so it’s ready when you need a beautiful, golden bake.

Let me know in the comments how your St. Lucia Buns turned out! Did you twist yours into a traditional S-shape or make your own design? Add extra raisins? I love seeing your spins on these recipes.

For more daily baking inspiration, visit my Pinterest board: Life with Jam on Pinterest

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