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St. Lucia buns on Swedish platter

St. Lucia Buns

Print Recipe
Golden-hued saffron and pearl sugar-studded St. Lucia Buns, or Lussekatter, are baked and eaten all over Scandinavia on December 13th in celebration of St. Lucia's Day.

Ingredients

  • 1 cup milk
  • ½ teaspoon saffron threads, lightly crushed
  • ½ cup unsalted butter
  • 4 ½ cups all-purpose flour
  • 1 tablespoon instant yeast
  • ½ cup instant potato flakes
  • 1 ½ teaspoons salt
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Golden raisins, for garnish
  • Swedish pearl sugar, for garnish

Instructions

  • In a small saucepan, heat the milk and saffron just to a simmer and remove from heat. Add the butter and let sit until butter is melted.
  • Meanwhile, in a stand mixer bowl, combine the flour, yeast, potato flakes, salt and sugar. Add milk mixture.
  • Separate one of the eggs and set the white aside. Add the remaining yolk, whole eggs and vanilla to the mixer bowl.
  • Mix with a dough hook until a smooth dough forms. Shape dough into a ball and place in a lightly greased large bowl. Cover with plastic and allow to double in bulk, about 1 hour.
  • Punch the dough down and divide into 16 equal pieces. Shape each piece into a ball and let rest for 10 minutes under a damp tea towel.
  • Roll each ball into a rope about 12 inches long. Shape into an “S” by coiling up the ends in opposite directions. Tuck a golden raisin into the center of each of the coils. Place bun on a parchment-lined baking sheet and repeat with remaining dough.
  • Cover and let rise for about 20 minutes until slightly puffed.
  • Preheat oven to 375°. Whisk the remaining egg white slightly and carefully brush each bun with some of the white. Sprinkle tops of buns with a little pearl sugar, if desired. Bake buns for 15 minutes until golden brown.

Notes

Tips for Success:

  • St. Lucia Bun dough can be mixed the night before you want to bake the buns.  Allow the dough to slowly rise under refrigeration, bring to room temperature to finish doubling in bulk and then proceed with the recipe.
  • Buns may also be shaped and allowed to rise overnight on sheet pans.  Just be sure to cover with plastic so that they do not develop a "skin".
  • The buns are best eaten on the day they are baked but will freeze well!  Place in ziplock bags or airtight plastic containers for freezing.
Course: Breakfast, Brunch, Fika
Cuisine: Swedish
Keyword: St. Lucia Buns