St. Lucia Saffron Buns

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Every December, I find myself eagerly anticipating the moment I get to make St. Lucia Saffron Buns. These golden, lightly sweetened buns—also called “Lussekatter” in Sweden—are not just a treat; they’re a celebration. Their warm saffron hue and delicate flavor always remind me that the festive season is here. The soft, buttery texture paired with the gentle sweetness of raisins and the subtle floral spice of saffron make them irresistible. They fill the house with the coziest aroma as they bake, and they taste just as magical as they look.

What I love about these buns is the ritual behind them. Twisting the dough into beautiful, traditional shapes feels meditative, and the end result is always stunning. Whether I’m baking a batch for the family to enjoy with morning coffee or making them to share during holiday gatherings, these saffron buns never fail to impress and warm the heart.

Why You’ll Love This St. Lucia Saffron Buns Recipe

These buns are incredibly soft and slightly sweet, with just a touch of floral warmth from saffron. Their beautiful golden color brightens any table, and their festive look—curled shapes with raisins tucked into each swirl—makes them perfect for holiday mornings or cozy afternoons. If you enjoy traditional baked goods with a unique twist, this recipe offers a mix of cultural richness and delightful flavor.

What Kind of Saffron Should I Use?

Saffron is the star of this recipe, so quality matters. I recommend using high-grade saffron threads from a trusted spice store or Middle Eastern market. Just a small pinch goes a long way. Blooming the saffron in warm milk before adding it to the dough enhances both the color and aroma, giving the buns their signature golden hue and light floral undertone.

Options for Substitutions

If saffron isn’t available, you can substitute it with turmeric for color—though the flavor will differ slightly. Instead of raisins, you can use dried currants or golden raisins. For a dairy-free version, swap out the milk and butter with oat milk and plant-based butter. Just know that while the flavor may shift slightly, the overall experience of warm, soft buns will still be there.

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Ingredients for St. Lucia Saffron Buns

• All-purpose flour – This forms the structure of the buns and gives them a light yet chewy texture.
• Whole milk – Used to bloom the saffron and add moisture to the dough for a soft crumb.
• Saffron threads – The essential ingredient that gives the buns their golden color and unique floral aroma.
• Granulated sugar – Adds a touch of sweetness to the dough.
• Active dry yeast – Helps the dough rise and gives it an airy, tender structure.
• Salt – Enhances the overall flavor and balances the sweetness.
• Butter – Adds richness and a soft, tender crumb to the buns.
• Eggs – Provide moisture, structure, and a beautiful golden finish when brushed on top.
• Raisins – Traditionally placed in the swirls of the buns for a sweet surprise.
• Pearl sugar (optional) – A decorative touch that adds a bit of festive crunch.

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Step 1: Bloom the Saffron

Warm the milk until it’s just about body temperature, not hot. Add the saffron threads and let them steep for at least 10 minutes. This releases the vibrant color and delicate aroma that will infuse the entire dough.

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Step 2: Activate the Yeast

In a mixing bowl, combine the warm saffron milk with a spoonful of sugar and the yeast. Let it sit for 5–10 minutes until frothy. This tells you the yeast is active and ready to work its magic.

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Step 3: Mix the Dough

Add the rest of the sugar, melted butter, eggs, and salt into the yeast mixture. Gradually mix in the flour until a soft dough forms. Knead by hand or with a mixer until the dough is smooth and elastic, about 7–10 minutes.

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Step 4: Let It Rise

Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.

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Step 5: Shape the Buns

Punch down the dough and divide it into equal pieces (about 12–16). Roll each piece into a rope and shape it into traditional “S” spirals or figure-eight designs. Tuck a raisin into the center of each curl.

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Step 6: Final Rise

Place the shaped buns on a parchment-lined baking sheet, cover them, and let them rise for another 30–45 minutes until puffy.

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Step 7: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Brush each bun with a beaten egg for a glossy finish. Bake for 15–18 minutes until golden brown and fragrant.

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Step 8: Add Finishing Touches

Once baked, you can sprinkle pearl sugar on top while the buns are still warm for a festive appearance. Let them cool slightly before serving, but they’re best enjoyed fresh and warm.

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How Long to Prepare the St. Lucia Saffron Buns

Prep Time: The preparation for these buns takes about 30–40 minutes, including blooming the saffron, activating the yeast, and kneading the dough. Shaping the buns also adds some hands-on time.

Rising and Baking Time: Allow about 1 hour for the first rise and 30–45 minutes for the second rise. Baking takes roughly 15–18 minutes. Altogether, you’ll need about 2.5 hours from start to finish—but most of that is inactive rising time.

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Tips for Perfect St. Lucia Saffron Buns

• Always bloom the saffron in warm milk to extract the best color and flavor.
• Don’t overheat the milk or it may kill the yeast—lukewarm is ideal.
• Weigh your flour for best results; too much flour will make the buns dense.
• Use room-temperature eggs and butter so they incorporate smoothly.
• Let the dough rise in a draft-free, warm spot to ensure even fermentation.

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Watch Out for These Mistakes While Cooking

• Skipping the saffron bloom: Directly adding saffron without blooming it will reduce both flavor and color.
• Over-kneading or under-kneading: Too little and the dough won’t rise properly; too much and it may become tough.
• Not proofing the yeast: If the yeast doesn’t foam, your buns won’t rise—use fresh yeast every time.
• Adding too much flour: Dough should be slightly sticky; adding too much makes dry, heavy buns.
• Baking too long: These buns can dry out quickly—watch them after the 15-minute mark.

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What to Serve With St. Lucia Saffron Buns?

1. Hot Coffee or Cappuccino

The warm, lightly spiced buns pair beautifully with a strong cup of coffee—perfect for winter mornings.

2. Mulled Wine

For an evening treat, enjoy these buns with a spiced mulled wine to complement the saffron notes.

3. Swedish Glögg

A traditional pairing! The spiced, warm wine beverage is often served with saffron buns during Lucia celebrations.

4. Whipped Butter or Cinnamon Honey Butter

Spread a little whipped or flavored butter over a warm bun for an extra indulgent touch.

5. Fresh Berries or Citrus Salad

Bright fruits offer a refreshing contrast to the rich, buttery dough and add a festive color to your table.

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Storage Instructions

Room Temperature: Store cooled buns in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but still good when lightly reheated.

Refrigeration: Not recommended, as it may dry out the buns. If you must, wrap them tightly in plastic to prevent moisture loss.

Freezing: These buns freeze beautifully. Wrap each bun individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. Thaw at room temperature and warm in a 300°F oven for 5–8 minutes before serving.

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Estimated Nutrition (Per Bun)

• Calories: ~210 kcal
• Protein: 5g
• Carbohydrates: 32g
• Sugars: 8g
• Fat: 7g
• Saturated Fat: 4g
• Fiber: 1g
• Sodium: 90mg
• Cholesterol: 40mg

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Frequently Asked Questions

How do I know when the dough has risen enough?

It should double in size. Gently press a finger into the dough—if the indentation remains, it’s ready.

Can I make the dough the night before?

Yes! After the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before shaping.

Can I use instant yeast instead of active dry yeast?

Absolutely. Skip the blooming step and mix the yeast directly into the flour. Reduce rising time slightly.

What if I don’t have saffron?

You can substitute with 1/2 tsp turmeric for color, but you’ll lose the signature floral flavor.

Can I make mini buns instead of large ones?

Yes! Just reduce the baking time to 10–12 minutes and watch them closely.

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Conclusion

St. Lucia Saffron Buns are more than just beautiful golden swirls—they’re soft, aromatic bites of holiday tradition. From the moment you bloom the saffron to the final warm bite, this recipe invites you to slow down and celebrate the season with something meaningful and delicious. Whether you follow tradition or add your own twist, these buns are sure to light up your winter table.

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