Traditional Swedish Lussebullar (Saffron Buns) Recipe

Ingredients

1 g saffron threads
250 ml warm milk
50 g fresh yeast
150 g sugar
125 g butter, melted
700 g plain flour
1 egg, beaten
1 tsp salt
Raisins for decoration

Steps and instructions

Crush the saffron threads with a little sugar using a mortar and pestle until it forms a powder.
Warm the milk in a saucepan until it is lukewarm. Add the crushed saffron and let it steep for a few minutes.
In a large bowl, crumble the yeast and add a little of the warm saffron milk. Stir until the yeast is completely dissolved.
Add the rest of the milk, sugar, melted butter, salt, and most of the flour. Keep some flour for later when kneading the dough.
Knead the dough either by hand or using a dough mixer for about 10-15 minutes until it is smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 200 degrees C (400 degrees F) and line a baking tray with parchment paper.
When the dough has risen, knead it for a couple of minutes on a floured surface. Divide the dough into smaller pieces and roll each piece into long, thin ropes.
Form the ropes into "S" shapes and place them on the prepared baking tray. Decorate each bun with two raisins, one at each end of the "S".
Brush the buns with the beaten egg and bake in the preheated oven for about 10-15 minutes, or until they are golden brown.
Allow the Lussebullar to cool slightly on the baking tray before transferring them to a wire rack to cool completely. Enjoy them warm with a cup of coffee or tea.

Tools for making

Mortar and pestle - Used to crush the saffron threads with sugar.
Saucepan - Used to warm the milk for the saffron infusion.
Large bowl - For mixing and kneading the dough.
Clean kitchen towel - To cover the dough while it rises.
Dough mixer - Optional, for kneading the dough if desired.
Baking tray - Used to bake the Lussebullar in the oven.
Parchment paper - Placed on the baking tray to prevent sticking.
Wire rack - Used to cool the Lussebullar after baking.

Recipe variations

Use whole wheat flour instead of plain flour for a healthier version of Lussebullar.
Replace the saffron with cardamom powder for a delicious cardamom-flavored twist.
Add a handful of chopped almonds or hazelnuts to the dough for added texture.
Make a savory version by omitting the sugar and saffron, and instead adding grated cheese, herbs, or spices to the dough.
For a vegan option, substitute the milk with a plant-based milk like almond milk or oat milk, and use a vegan butter substitute.
Make a gluten-free version by using a gluten-free flour blend instead of regular flour and ensuring all other ingredients are gluten-free.
Add dried cranberries, currants, or diced dried apricots to the dough for a fruity twist.
Instead of raisins, use dried cherries, blueberries, or chocolate chips for decoration.
Create a marzipan filling by rolling small balls of marzipan and placing them in the center of each bun before shaping them into the "S" shape.
Increase the richness by adding a spoonful of vanilla extract or a pinch of ground cinnamon to the dough.

Recipe overview

Welcome to our recipe for Lussebullar, traditional Swedish saffron buns typically enjoyed during the Advent and Christmas season. These golden, aromatic buns, shaped like the letter 'S' and adorned with raisins, are as delightful to look at as they are to eat. They're soft, lightly sweetened, with a distinct flavor from the saffron, and they pair wonderfully with a cup of coffee or tea.

This recipe will guide you step-by-step through the process of making your own Lussebullar at home. From preparing the saffron-infused dough, letting it rise, shaping your buns, and finally baking them to perfection. Expect your kitchen to be filled with the warm, inviting aroma of saffron as they bake!

Whether you're of Swedish heritage or simply a lover of international pastries, making Lussebullar is a lovely way to welcome the holiday season. Let's get started!

Common questions

Can I use powdered saffron instead of saffron threads?
Yes, you can use powdered saffron instead of saffron threads. Use 1/2 teaspoon of powdered saffron as a substitute for 1 gram of saffron threads.
Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast instead of fresh yeast. Use 2 1/4 teaspoons (or one packet) of dry yeast as a substitute for 50 grams of fresh yeast. Dissolve the dry yeast in a little warm milk before adding it to the dough.
How do I know when the dough has risen enough?
The dough should double in size during the rising process. This usually takes about 1 hour in a warm place. You can also check by lightly pressing your finger into the dough. If the indentation remains, the dough is ready.
Can I freeze the Lussebullar?
Yes, you can freeze the Lussebullar. Once they have cooled completely, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw them at room temperature before serving.
Can I omit the raisins or use a different type of decoration?
Yes, you can omit the raisins if you prefer. You can also use other types of decorations such as pearl sugar or chopped almonds.
How long do the Lussebullar stay fresh?
The Lussebullar are best consumed within a day or two of baking. However, you can store them in an airtight container at room temperature for up to 3 days.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the dough ingredients.
Saucepan - To warm the milk for the saffron infusion.
Mortar and Pestle - To crush the saffron threads with sugar.
Measuring Cups - For accurate measurement of ingredients.
Dough Mixer - Optional but helpful for kneading the dough.
Baking Tray - To bake the Lussebullar in the oven.
Parchment Paper - To line the baking tray and prevent sticking.
Wire Rack - For cooling the Lussebullar after baking.
Pastry Brush - To brush the buns with beaten egg before baking.

Origin stories

Lussebullar, also known as Swedish Saffron Buns, have a fascinating history. They are traditionally baked and enjoyed on December 13th to celebrate Saint Lucia’s Day, a feast that marks the beginning of the Christmas season in Scandinavia. The "Lusse" in Lussebullar refers to Lucia, the bearer of light, while "bullar" means buns in Swedish. These sweet, golden buns are shaped like the letter 'S', which some believe represents a cat's tail, earning them the nickname "Lucia cats". The saffron gives the buns their distinctive golden color reminiscent of Lucia's light in the dark Scandinavian winter. Nowadays, Lussebullar are not only a feast for the palate, but also for the eyes, forming part of the beautiful and warm Scandinavian Christmas traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.