Golden, soft, and lightly sweet, these St. Lucia Saffron Buns are a Swedish Christmas tradition made with saffron, butter, and raisins.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made St. Lucia Saffron Buns wasn’t part of some grand holiday plan. It was a cold morning in December — I remember the sky looking gray in that way that makes you want to stay in pajamas and drink something hot. I’d stumbled across a photo online of these glowing golden buns shaped like little S’s, all coiled up with raisins like tiny eyes. They looked… magical. Not the sugary, over-the-top Christmas magic, but something quieter. Warmer.
I didn’t grow up eating these, so the whole idea felt exotic — “Swedish saffron bread” sounded like something I’d read about but never make. But I couldn’t stop thinking about them. So I went out and bought a tiny jar of saffron — which, if you’ve ever done it, you know feels like buying gold. It’s expensive. I hesitated at the register, wondering if I was being ridiculous spending that much on spice. But you know what? I don’t regret it for a second.
The smell hit me before the dough even came together. There’s something about saffron that feels… old. Like it carries stories from a thousand kitchens before yours. As the milk warmed and turned golden, I swear it changed my whole mood. And when those buns came out of the oven? I laughed — partly from pride, partly from relief, because they looked halfway decent. A little uneven, sure, but they had that color. That unmistakable, buttery gold.
Now it’s become a December thing for me. Every year, right around the time the Christmas lights start popping up in the neighborhood, I pull out that jar of saffron (which I guard like treasure) and make another batch. Sometimes they rise perfectly. Sometimes the spirals get a little wonky. But they always fill the house with that smell — cozy, warm, slightly floral — and that alone makes it worth it.
Why You’ll Love This St. Lucia Saffron Buns Recipe?
There’s just something about these buns that feels like a hug in bread form. They’re not sugary-sweet or complicated — they’re simple, elegant, and deeply comforting. The saffron gives them that soft, golden glow, and when you pull one apart, the inside is tender, buttery, and lightly scented. It’s like the bread version of candlelight, honestly.
I love that they feel old-fashioned in the best way. You don’t frost them or fill them or decorate them with sprinkles — you just let them be. The beauty’s in the simplicity. A few raisins tucked into the swirls, a brush of egg wash, and you’re done.
And let me just say this — making them is oddly relaxing. You get your hands in soft dough, you shape each little coil, and for an hour or two, the rest of the world sort of fades out. It’s meditative. Therapeutic, even. Plus, when they’re baking, the whole house smells like heaven — butter and yeast and that mysterious whisper of saffron that makes you feel like you’re in some Scandinavian bakery with snow falling outside.
Ingredient Notes:
Before you dive in, let’s talk ingredients — because every single one has a purpose here.
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Saffron Threads: The soul of this recipe. A pinch turns ordinary dough into sunshine. Don’t skip it, and don’t substitute — it’s worth every cent.
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Milk: Warm milk helps the saffron release its color and flavor, and gives the dough its tender texture.
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Yeast: Make sure it’s fresh. If it doesn’t foam, toss it. Life’s too short for flat buns.
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Butter & Sour Cream: Oh, the magic combo. They add richness and softness, the kind that makes you close your eyes after the first bite.
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Cardamom (Optional): A little Scandinavian flair — it adds a whisper of warmth that pairs perfectly with saffron.
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Raisins: Traditional. Simple. I know some people aren’t into raisins, but they make these buns feel authentic.
Little note: Blooming saffron in warm milk isn’t optional, okay? It’s what gives the buns their color and that subtle, floral flavor. Plus, watching that color swirl through the milk is oddly satisfying.
How To Make St. Lucia Saffron Buns?
Alright, let’s get into it — don’t worry, it’s not complicated. I promise.
Step 1. Warm the Milk and Saffron
Gently heat the milk with saffron and a bit of sugar. Don’t let it boil, just let it get steamy and golden. It’ll smell incredible — like Christmas morning if Christmas had a color.
Step 2. Wake Up the Yeast
Sprinkle the yeast over your saffron milk, then let it sit until it foams. That’s your sign it’s alive and ready to go.
Step 3. Mix the Dry Ingredients
In your mixing bowl, whisk together flour, sugar, salt, and (if you’re feeling fancy) cardamom. It already smells cozy, right?
Step 4. Combine Everything
Make a little well in the flour and pour in your saffron milk mixture, eggs, butter, and sour cream. Mix until it starts to come together. Then knead — gently but firmly — until the dough feels smooth and just a little sticky.
Step 5. First Rise
Cover it up and let it rest in a warm spot until doubled in size. This is your excuse to grab coffee and scroll through Pinterest. The dough’s doing the hard work now.
Step 6. Shape the Buns
Roll small pieces of dough into long ropes and curl the ends into that signature “S” shape. They don’t have to be perfect — honestly, the slightly uneven ones always look the most charming.
Step 7. Second Rise
Let them puff up again for about half an hour. They’ll get all soft and plump and ready for the oven.
Step 8. Egg Wash & Bake
Brush each bun with beaten egg, stick a raisin in the center of each swirl, and bake at 400°F for about 10–12 minutes, until golden. And then? Breathe in. That smell.
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Step 9. Cool & Eat
Let them cool slightly (if you can wait). I never do. There’s nothing better than tearing into one while it’s still warm and butter-soft.
Storage Options:
If, by some miracle, you have leftovers — store them in an airtight container at room temp for a couple of days. Reheat them gently in the oven to bring back that softness.
Or freeze them! They hold up beautifully. Just reheat straight from the freezer — no need to thaw — and you’ll have fresh buns anytime the craving hits.
Variations and Substitutions:
One of the best things about St. Lucia Saffron Buns is how flexible they are. Everyone seems to have their own version, and honestly, there’s no “wrong” one.
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Add a bit of orange zest for brightness.
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Swap sour cream for Greek yogurt — it gives a similar tang.
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Sprinkle almond slices on top for extra texture.
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Not into raisins? Try golden raisins, cranberries, or skip them completely.
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Feeling adventurous? Drizzle them with a light glaze after baking (I’ve done this once — it was indulgent, but so good).
What to Serve with St. Lucia Saffron Buns?
Traditionally, they’re served on St. Lucia Day with coffee — but honestly, they’re good anytime, anywhere.
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With a hot cup of coffee or tea. The bitterness balances the sweetness perfectly.
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With mulled wine or cider if you’re leaning into that cozy winter vibe.
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As part of a Christmas breakfast spread with eggs, fruit, and a bit of butter.
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Or just eat one standing in your kitchen in your pajamas, because honestly, that’s the best way.
Frequently Asked Questions:
Do I really need saffron?
Technically no, but then they wouldn’t be St. Lucia Saffron Buns. You can mimic the color with turmeric, but the flavor won’t be the same.
Can I make the dough ahead?
Yes! Refrigerate it overnight after the first rise. Just bring it to room temperature before shaping.
Why are my buns dry?
Probably too much flour or overbaking. The dough should stay soft and slightly tacky before baking.
Every time I bake these, it feels like the beginning of Christmas. My kitchen turns into this cozy little pocket of light — even when it’s dark and cold outside. The smell lingers for hours, like a promise of warmth.
And maybe that’s what I love most about these St. Lucia Saffron Buns. They’re not just bread — they’re a quiet reminder that even in the darkest days of winter, something beautiful can rise again.
So… what do you say? Maybe this is the year you try them. I’ll warn you now — once you smell that saffron in the air, it’ll become a December tradition you won’t want to skip.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
St. Lucia Saffron Buns
Ingredients
For the Dough:
- ¾ cup milk 175 ml
- ½ teaspoon saffron threads
- 1 teaspoon plus ¼ cup 50 g granulated sugar divided
- 1 ¼-ounce packet active dry yeast
- 3½ to 4 cups 490–570 g all-purpose flour
- ½ teaspoon kosher salt
- Seeds from 3 cardamom pods ground (optional)
- ¼ cup 56 g unsalted butter softened
- ¼ cup sour cream or quark, if available
- 2 large eggs
- Raisins for decoration
For the Glaze:
- 1 egg beaten
Instructions
Prepare the Saffron Milk:
- In a small saucepan, combine the milk, saffron threads, and 1 teaspoon sugar. Heat gently until the milk is steamy but not boiling. Remove from heat and stir to dissolve the sugar. Allow to cool until lukewarm (approximately 115°F / 46°C).
Bloom the Yeast:
- Sprinkle the yeast over the warm saffron-infused milk and let it stand for 5–10 minutes, or until foamy. This indicates that the yeast is active and ready for use.
Combine Dry Ingredients:
- In the bowl of a stand mixer, whisk together 3½ cups flour, the remaining ¼ cup sugar, salt, and ground cardamom (if using).
Incorporate Wet Ingredients:
- Make a well in the center of the dry mixture. Add the yeast mixture, eggs, butter, and sour cream. Mix on low speed using the paddle attachment until combined and a soft dough begins to form.
Knead the Dough:
- Switch to the dough hook attachment. Knead the dough on medium speed for 6–8 minutes, gradually adding additional flour as necessary, one tablespoon at a time, until the dough is smooth, elastic, and slightly tacky but not sticky.
First Rise:
- Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and allow to rise in a warm, draft-free location for 1–2 hours, or until doubled in size.
Shape the Buns:
- Once the dough has risen, gently deflate it and divide it into 12–14 equal portions (approximately 60–70 g each). Roll each portion into a 14-inch rope, then coil both ends in opposite directions to form an “S” shape. Place shaped buns on a parchment-lined baking sheet.
Second Rise:
- Cover the shaped buns lightly with plastic wrap and let them rest for 30–60 minutes, or until puffy and nearly doubled in size.
Preheat and Prepare for Baking:
- Preheat the oven to 400°F (205°C). Brush the buns gently with the beaten egg glaze and place one raisin in the center of each spiral.
Bake:
- Bake for 10–12 minutes, rotating the pan halfway through baking to ensure even browning. The buns should be golden and fragrant when finished.
Cool and Serve:
- Remove from the oven and cool on a wire rack for at least 5 minutes before serving. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
