St. Lucia Day, December 13, also known as the Festival of Light, is a day of celebration in Sweden, in the spirit of Advent and Christmas. Young girls are dressed in white robes with a red sash, with one girl, selected as “Lucia” who wears a crown of lit candles (or battery powered ones), the others carrying a single candle. Processions with singing and revelry abound. 

At home, the eldest girl dresses up in robe, sash, and candle crown, and delivers coffee and lussekatter, or S shaped saffron buns to her parents for breakfast. 

You can try this recipe for the buns: 

 

St. Lucia Saffron Buns 

Prep Time 2 hrs 30 mins 

Cook Time 12 mins 

Total Time 2 hrs 42 mins 

Servings 12 to 14 servings 

This recipe makes 12 to 14 good sized buns. You can easily double the recipe. Note the cardamom is optional. I’ve made these buns with and without a little cardamom and I prefer them with. I’m guessing it’s more traditional without. 

Ingredients 

3/4 cup milk (175ml) 

1/2 teaspoon saffron threads 

1 teaspoon plus 1/4 cup (50g) white granulated sugar 

1 (1/4-ounce) packet active dry yeast (check the expiration date on the package to make sure it’s still good!) 

3 1/2 to 4 cups (490g to 570g) all-purpose flour 

1/2 teaspoon kosher salt 

The seeds from 3 cardamom pods, ground, optional 

1/4 cup (4 tablespoons, 56g) unsalted butter, softened 

1/4 cup sour cream (or quark if available) 

2 large eggs 

Raisins 

Glaze 

1 egg, beaten 

Instructions 

  1. Heat the milk, saffron, sugar: 
  2. In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.
  3. Bloom the yeast: 
  4. Sprinkle the yeast over the warm saffron-infused milk, and let sit for 5 to 10 minutes until foamy. 
  5. Whisk the flour, sugar, salt, cardamom: 
  6. In the bowl of a stand-up mixer* whisk together 3 1/2 cups (490g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom (if using). 
  7. Knead the dough: Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it. (You can knead by hand) 
  8. Let the dough rise: Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.) 
  9. Let dough sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is to you poke your finger in it and if it takes quite a bit of time for the indentation left by your finger to go away.) 
  10. Form the dough into S shapes: When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long. Then curl the ends in opposite directions, forming an “S” with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough. 
  11. Let sit for second rise: Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour. 
  12. Preheat oven to 400°F (205°C). 
  13. Brush with the egg wash, place raisins on buns: 
  14. Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the “S” spirals. 
  15. Bake: Place in the oven and bake at 400°F (205°C) for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown. 
  16. Remove from oven and let cool for 5 minutes before eating.