St. Lucia Buns: A Celebration of Light — and Saffron!

A recipe for traditional Swedish saffron buns, also known as lussekatter (“Lucia's cats”)

I didn’t expect to be sharing so many recipes with you this season (see Christmas Pudding and Latkes), but they reflect how I’m spending my time during the holidays—and the traditions I return to year after year and love passing along. Today (December 13th) is St. Lucia Day, and while I’m not Swedish, it’s a day I happily honor by making these delicious golden, saffron-scented buns.

St. Lucia Buns in both the “S” shape and the “ram’s head” shape

Every December 13th, homes across Sweden (and throughout Scandinavia) glow a little brighter for St. Lucia’s Day, a celebration of light in the heart of winter. At its center is Lucia, traditionally portrayed wearing a white gown and a crown of candles, leading processions that sing into the darkness and remind everyone that light—literal and symbolic—always returns.

And at the center of the table? Lussekatter.

Also known as St. Lucia Buns, lussekatter are soft, lightly sweetened yeast buns infused with saffron, their golden color echoing the light they represent. Their most common shape—an elegant S-curve with curled ends—has been interpreted in many ways over time, from ancient sun symbols to protective designs meant to ward off darkness. A second traditional form resembles a ram’s head, a nod to older folk symbolism. Each spiral is typically finished with a raisin or sultana, adding contrast and a familiar finishing touch.

A Brief History of Lussekatter

The name lussekatter roughly translates to “Lucia’s cats,” though its exact origin is debated. Some scholars trace the buns back to pre-Christian solstice traditions, when saffron-colored breads symbolized the sun. Others link the name to folklore, in which bright yellow buns were believed to protect against evil spirits during the long winter nights.

What’s clear is that lussekatter became firmly associated with St. Lucia’s Day in Sweden by the 19th century, when saffron—once rare and precious—was reserved for this special occasion. Today, these buns are enjoyed throughout the Lucia season, often served with coffee or hot mulled drinks, shared at dawn or during evening gatherings, and I will be bringing mine to a friend’s house tonight.

Soft, fragrant, and unmistakably celebratory, they’re less about indulgence and more about ritual: baking, shaping, sharing, and welcoming the light together.

David…a little too excited about the buns, but he knows the camera eats first. :)

Lussekatter (St. Lucia Buns) Recipe

Ingredients

• ¾ cup nondairy butter, such as Miyoko’s or Earth Balance

• 1 cup nondairy milk (plus extra for brushing)

• 1 teaspoon saffron threads

• ¼ cup dry yeast

• 3½ to 4 cups all-purpose flour

• ¼ cup granulated sugar

• ½ teaspoon salt

• Raisins or sultanas

Directions

1. Infuse the saffron.
   In a small pot, gently heat the nondairy butter, milk, and saffron together until the milk is steamy and finger-warm. Do not boil. Remove from heat and let cool until warm to the touch but not hot.

2. Activate the yeast.
   Sprinkle the yeast over the warm saffron-infused milk. Let sit for 5–10 minutes, until foamy.

3. Make the dough.
   In the bowl of a stand mixer, combine 3-½ cups of the flour, the sugar, and salt. (This can also be done by hand.) Make a well in the center and add the milk-butter-saffron-yeast mixture. Mix until incorporated.

4. Knead.
   Knead by hand or with the dough hook on low speed, adding more flour as needed. Continue kneading until the dough is soft and slightly sticky, but no longer clings to your hands.

5. First rise.
   Shape the dough into a ball and place in a large bowl. Cover with plastic wrap and a towel. (Note at this point you can make ahead and refrigerate overnight if you wish, but it should rise for at least one hour or two.)

6. Shape the buns.
   Turn the dough out onto a lightly floured surface. Break off pieces and roll each into a ball about 2 inches wide, then roll into a rope about 14 inches long. Curl the ends in opposite directions to form an S-shape (or shape as desired). Place on a lined baking sheet and repeat.

7. Second rise.
   Cover the shaped buns, and let rise in a warm place until doubled, 30–60 minutes.

8. Bake.
   Preheat the oven to 400°F (205°C). Brush the buns with nondairy milk and gently press a raisin or sultana into each swirl. Bake for 8–10 minutes, until just golden.

9. Serve.
   Let cool briefly—but they’re best enjoyed warm, with a little nondairy butter and a sense of ceremony.

ENJOY!

Similar recipes are available in my Recipe E-Books. And since it’s the season, I’ve also created a special Winter Holiday Collection to make your Christmas, Hanukkah, and New Year cooking easier and more joyful. In it, you’ll find the following on-demand classes and Recipe E-Books:

• 12 DAYS OF CHRISTMAS

• HANUKKAH MENU

• BEST VEGAN CHALLAH BREAD

• CHOCOLATE YULE LOG / BÛCHE DE NOËL

• THE JOY OF HOLIDAY BAKING I

• THE JOY OF HOLIDAY BAKING II

• HOLIDAY FOOD GIFTS

• HOLIDAY / CHRISTMAS COOKIES

• NEW YEAR NEW YOU

Thanks for enjoying this journey with me!

Additional Resources

👉 Connect with me 1:1 – Get personalized guidance whatever you are looking for.

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👉 Travel with me I host animal-friendly, luxury, all-inclusive vegan trips around the world, specifically curated to ensure high-quality, high-touch premium experiences. Check out our upcoming trips, and let me know if you have any questions.

Questions? Comments? Thoughts?