St Lucia

December 13th

Today in Scandinavia St Lucia day is celebrated, for what happens and the meaning behind the day follow my link to last years post.   here  We will be eating these wonderful saffron buns for breakfast today as it is Sunday, what a great way to begin the day.  Join me and let me show you baking number 5 out of the 7 that I bake in the run up to Christmas.

Happy third Sunday in advent too.

Lussekatter (Lucia bread)  - makes about 22

Oven temp180C/200F/GM 6

40g fresh yeast or 15g dried
500ml lukewarm whole milk
1/2 tsp saffron
2 tsp ground cardamon, optional
200g salted butter
1kg plain flour, plus some for dusting
100g caster sugar
75g raisins, plus some for decorating
1 egg

♥  Pre heat the oven.

♥  Melt butter and put to one side.

♥  Dissolve the yeast with the warm milk, then add the saffron and stir till the mixture is an even yellow colour.

Dissolve the yeast in the warm milk


♥  Add melted butter to mixture.

♥  In a different bowl sift flour and salt, cardamom if using,  sugar and raisins.

♥  Pour yeast mix into the dry ingredients and mix until the dough comes away from the sides cleanly.

♥  Knead the dough on a floured surface for 10 mins, do not let it get too sticky.

Knead for 10 minutes

♥  Place dough back in bowl, cover with a little greased cling film and allow to prove for one and a half hours at room temp.

It should at least double in size
S shape buns
♥  Knead dough gently and make into 22 equal pieces.

♥  Roll each piece into a sausage shape and then form into 's' shapes, or any shape you desire.  (See photograph.)  Add a few extra raisins on each one.

♥  Place saffron buns on a lined and greased baking tray, cover with a tea towel and let rise again for about thirty mins.

♥  Brush each bun with a beaten egg and bake in oven for approx 20-25 mins or until golden brown.

♥  Allow to cool and devour!

• As saffron buns can dry out very easily take them out of the oven as soon as they are just the right colour.
Lussekatter are best eaten when freshly baked, so for a real breakfast treat prepare the dough the night before, cover with clingfilm (food wrap) and store in a fridge overnight.
• Always freeze the buns as soon as they are cold and defrost only what you will use on the same day.
Lussekatter are best served slightly warm. If necessary, they can be reheated in a microwave for about 30 seconds on a medium setting.

♥  Saffron buns do dry out quickly so do not over bake and remove from oven as soon as you can.

♥  These are best eaten on the day they are baked.  you can make the dough the day before and cover with cling film and leave in the fridge and bake for breakfast.

♥  These buns can also be frozen on the day of baking and as soon as they are cold.  Defrost only what you want to eat.  Place in the oven for a few minutes as they are best served warm

  Happy St Lucia Day  to you all 


  1. Replies
    1. Fresh yeast buns straight from the oven what could be better

  2. Replies
    1. They really are tasty and baking with yeast always makes me feel good

  3. How wonderful, my little Norwegian sister. I love your posts! I made a St. Lucia crown of rolls one year and loaded it with candles, but I did not add saffron. I have another sweet Norwegian friend who came from Norway just five years ago. She lives in Wisconsin (too far away from me). Happy day! We are having our advent and appetizer time tonight and I hope I remember to tell them it is also St. Lucia day.

    1. Ooh hope you had a wonderful evening. Your comment has totally warned my heart. But my goodness making a crown of buns to hold the Lucia candles , you are brave. So magical a celebration

  4. Such delicious baking! The dough and the finished cakes are a fabulous colour from the saffron aren't they! xx

  5. I have heard about this day before. I have a cousin Lucia. I could greet her with that holiday. Thanks for the recipe I'll definitely try it.

    1. You should definitely make them for her. Let me know how you get on


I will always read all comments and will try to reply but it may take me a couple of days, do please pop back and lets get a conversation going...