When are lussekatter eaten?

Traditionally on Saint Lucia Day, December 13, and throughout the Swedish Christmas season.

Can I use powdered saffron?

Yes. Use about 1/4 teaspoon powdered saffron and stir it into the warm milk.

Lussekatter (Swedish Saffron Buns)

Golden saffron buns shaped into S-curls with a raisin in each end, baked for Saint Lucia Day on December 13. Soft, buttery and bright yellow. Makes about 20.

Vegetarian

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 40 min
Cook 10 min
Rise 1 hr 45 min
Total 2 hr 35 min
Yield About 20 buns
Level Project

Updated November 4, 2026

Golden S-shaped saffron buns with raisins on a baking tray beside a lit candle

On December 13, Saint Lucia Day, Swedish children wake their families before dawn carrying candles and trays of lussekatter, golden saffron buns curled into an S with a raisin tucked into each end.

Saffron gives the buns their sunny color and a delicate, honeyed flavor. A little sour cream in the dough keeps them soft.

Ingredients

Dough

1/2 teaspoon saffron threads
1 tablespoon sugar, for grinding
1 cup whole milk
7 tablespoons unsalted butter
2 1/4 teaspoons (1 packet) instant or active dry yeast
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup sour cream
1 large egg
4 to 4 1/4 cups all-purpose flour

Finish

About 40 raisins
1 large egg, beaten

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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What you’ll need

mortar and pestle
saucepan
large bowl
parchment-lined baking sheets
pastry brush

Instructions

Grind the saffron. Grind the saffron threads with 1 tablespoon sugar in a mortar and pestle until powdery.
Warm the milk. Heat the milk and butter until the butter melts. Stir in the saffron and cool to lukewarm.
Make the dough. Stir in the yeast, sugar, salt, sour cream and egg. Add the flour gradually and knead 8 to 10 minutes, until smooth and soft.
First rise. Cover and let rise for about 1 hour, until doubled.
Shape. Divide into 20 pieces. Roll each into a 9-inch rope and curl the ends in opposite directions to make an S. Press a raisin into the center of each curl.
Second rise. Set on parchment-lined baking sheets, cover and let rise 30 to 45 minutes. Heat the oven to 425°F.
Bake. Brush with egg and bake for 8 to 10 minutes, until golden. Cool on a rack.

Vegetarian

Tips

Soak the raisins in warm water for 10 minutes so they do not burn.
Grinding the saffron with sugar spreads its color and flavor evenly through the dough.

Storage and leftovers

Make ahead Freezer-friendly

Best the day they are baked. Keep in a bag up to 2 days, or freeze up to 3 months and warm for 5 minutes at 300°F.

Questions about this recipe

When are lussekatter eaten?: Traditionally on Saint Lucia Day, December 13, and throughout the Swedish Christmas season.
Can I use powdered saffron?: Yes. Use about 1/4 teaspoon powdered saffron and stir it into the warm milk.