Name: Lucia Buns
Yield: Makes 18 buns
Ingredients: 1⁄2 gram saffron; 1 cup whole milk; 1 Tbsp. active dry yeast; 1/3 cup sugar, plus a pinch for proofing the yeast; 3 1⁄2 cups flour; 1⁄2 cup sour cream; 1 tsp. table salt; 4 Tbsp. butter, softened; 1 egg; 1 Tbsp. water; 36 dried, sweetened cranberries; Swedish pearl sugar (optional)

Six saffrontinted Swedish lussekatter buns or Lucia buns on a sheet tray.

Photo by Charity Burggraaf

Early in the morning on Lucia Day, the oldest daughter in the family serves her parents and siblings coffee and these tasty Swedish buns called Lussekatter. With their slightly sweet flavor, light texture, and golden color, I can see why this delicious tradition has lasted for hundreds of years.

This recipe was excerpted from ‘Scandinavian Gatherings’ by Melissa Bahen. Buy the full book on Amazon.

Cook's note:

Saffron can be expensive, but it gives these buns a unique flavor and beautiful golden color, so while you don’t need much, it is a really important ingredient. I wait to buy saffron until the spices at my local grocery store are on sale, and I store it in the refrigerator to keep it fresh longer.

Recipe notes

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