Luciakatte (Swedish Saffron Buns)



(roughly translated from ICA Sju Sorters Kakor)

  • 50g unsalted butter
  • 500ml milk
  • 1 tsp salt
  • 5 tsp dried yeast (or follow the instructions of yeast to flour based on the yeast you buy)
  • 2 tsp castor sugar
  • approx 1.5kg plain flour
  • approx 1/2 gram saffron threads
  • 125g butter
  • 150g castor sugar
  • 1 egg


1 egg & raisins

Melt the 50g butter and warm the milk until finger temperature (approx 37c).  Mix in the yeast and 2 tsp sugar.  Pour into a large bowl and add a little bit of flour  and the salt(or do in a mixer bowl).  Combine well and then add the flour in sections until a dough forms and comes cleanly off the side of the bowl.  This will be roughly 1kg of flour.  Keep the remainder of the flour for kneading the dough.

Once the dough is well combined and elastic, cover with cling wrap and rest and prove until doubled in size.

In another bowl cream the sugar and butter and add in the saffron.  If you are using saffron threads then take a small amount of sugar and crush in a mortar and pestle until a smooth powder.  When mixture is light and fluffy add in the egg and then a small amount of flour to form a paste.

Take your dough and knock in back in the bowl.  Scatter some flour on a clean bench and then place the dough in the centre.  Smooth the saffron mixture onto the dough and then knead.  You will need to continue to add some of the remaining flour until you have a smooth dough and the saffron is evenly distributed in the dough.  This will take about 5 minutes of kneading. You may not end up using all 1.5kg of flour.

Once the dough is mixed then shape it into your desired shapes either making plaits or figure eights.  See the original post for this for a step by step guide to doing this.  Allow the buns to rest on non-stick baking paper and a baking tray until they have doubled in size.

Brush with beaten egg and decorate with sultana’s or currents.

Bake in a 200c oven for approx 10 minutes or until golden brown.

Serve warm or cold. Will keep in an air tight container for a few days or alternatively you can freeze the loaves.

Happy Baking and Happy Eating,


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