1 rating

Saint Lucia Buns (Lussekatter)

These traditional lussekatter are eaten during the Christmas-season and at Saint Lucia Day in Sweden.


  • 1 pkg active dry yeast
  • 1/4 Cup warm water
  • 3/4 Cups milk
  • 1/2 Cup butter
  • 1/2 Cup sugar
  • 2 eggs
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon safforan threads, finely crumbled
  • 4 Cups flour
  • 1 egg for brushing
  • raisins for garnish


Dissolve yeast in warm water and set aside. Warm milk and add butter to melt. Place all above ingredients in a mixing bowl, using 2 cups of the flour. Mix with an electric mixer, for about for 3 minutes. Add rest of flour and beat with a spoon. Work dough by hand, adding little flour for easy handling. When smooth and shiny, put in a bowl and let rise to double in bulk. Turn out on floured board and shape into Lussekatter (see picture). Let rise a little more on cookie sheet, brush with egg, put a raisin in each curl and bake at 450 F for 10 minutes.