Swedish saffron buns Lussekkater

I usually don’t bake a lot for Christmas because I’m not really a big fan of a very sweet stuff, like all of those cookies, hot chocolate, chocolate cakes. But the saffron buns were on my list for a very long time, I haven’t tried them before and was super excited to finally bake them at home. This yellow color of the saffron is just fascinating and recipe seemed really simple, and the most important is that they are not so sweet, which is perfect for me!

I knew that I will follow Linda Lomelino’s recipe of her Swedish saffron buns from the blog, because she is definitely is the best in it. I adapter her recipe for my preferences and made my own version of Lussekatter, which is a Swedish name of the saffron buns.

The dough turned super elastic and tender! I was super excited to try them! I started to make them by noon and finished at about 4 pm or so. This recipe is very simple and doesn’t require a lot of prep. This recipe is going to be my favorite for Christmas and probably not only for Christmas time. The buns were so tender, soft and slightly sweet, just the perfect amount of sweetness, I was really excited about them! I’ve never ate something more delicious like them 🙂

The coolest part of making these buns is their S shape. I think this the most pretty buns. If you still haver never made them before, this is the right time to start! The prefect treat with the cup of coffee or milk. The saffron gives a really lovely flavor, it’s hard to eat just one bun, haha 🙂

It might be not the best shape of the saffron buns, that I made, but I still think they came out pretty much ok for the first time 🙂

I definitely know that I’m gonna make a new batch soon and just freeze some of them for the future, haha ))))

If you are ready to surprise your family and friends with something special for Christmas Day, you still have the time to bake these yellow babies!

Servings: 10 buns

Prep time: 30 minutes + 2-2.5 hours for the rising the dough

Cooking time: 20 minutes


  • 0.007 oz saffron
  • 1 tbsp white wine
  • 2 ½ cup flour
  • ¼ oz, one packet active dry yeast
  • ⅓ cup whole milk
  • ¼ cup heavy whipping cream
  • 1 large egg
  • 5 tbsp softened butter
  • ½ cup dark brown sugar + 1 tbsp
  • 20 pieces raisins, soaked if the raisin is too dry
  • egg wash, 1 egg yolk + 1 tbsp whole milk


  1. Grind the saffron with 1 tbsp of brown sugar and mix with white wine in a small bowl. Leave it for 30-40 minutes for better flavor. 
  2. Preheat the milk and heavy cream in a medium pot on a medium low until it reaches 95-98F. Stir in the active dry yeast and leave it for 5-7 minutes, until the foam come out. Stir in the saffron mixture, egg, the rest of sugar and softened butter and put all ingredients in a mixer bowl. Using the paddle attachment mix well. Then switch to a hook attachment and add in the flour. First, stir in about 2 cups and then add slowly, 1-2 tbsp at a time to the mixture. Maybe, you will need less or more flour. Work the dough on low speed for 5-7 minutes, until it’s elastic, soft and slightly stick the hand. 
  3. Put the dough to a clean bowl, cover with kitchen towel and put it into the warm place, I usually use my oven with the light on. Leave it for 15-2 hours, until it double in size. Knead the dough a little bit with your hands, cover with kitchen towel and leave for another 1 hour, until it will raise again. 
  4. Line up two baking sheets with parchment paper. 
  5. If needed, slightly dust the work surface with the flout but I didn’t do that because was very elastic and it was easy to work with. Cut the dough into 10 equal pieces and make an S shape. Just roll each piece of dough out on a very long rope to make them swirly. Put the one raisin on each side, place the buns on a prepared baking sheets, cover with kitchen towel and leave for 30 minutes to double in size.
  6. Preheat the oven at 400F, brush the buns with egg wash and bake them for 8-10 minutes, until golden brown colored. 
  7. Cool down and serve! 

error: Content is protected !!