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Ready to serve buns in a plate

Saint Lucia Buns Swedish Saffron

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  • Author: Noreen
  • Total Time: 2 hours, 35 mins




  • 3½ cups flour
  • 1½ tbsp dry active yeast
  • ⅓ cup butter
  • 1 cup milk
  • ¼ teaspoon finely crumbled saffron threads or saffron powder
  • 1½ tbsp sugar
  • ¼ tsp salt
  • 1 egg for the dough and 1 to glaze


  • 16 Raisins


Step 1: Make and Prep the Dough

  1. Melt the butter in a pan with the milk and stir in the saffron.
  2. Let the mixture boil, then take it off the heat and allow to cool to about body temperature, stir in the yeast, then the sugar and salt.
  3. Add half the flour into the mixture.
  4. Beat one egg and stir in.
  5. Keep adding the remaining flour until the dough is soft and just pulls away from the edges of the bowl.
  6. Cover and leave to rise in a greased bowl for 1 hour.

Step 2: Divide, Shape and Decorate Dough

  1. Knead the dough on a floured surface, divide into four, then again until you have 8 pieces of dough that fit nicely into your fist.
  2. Roll into a snake and shape into an S or any other form you think might be nice like a cross or an 8. A round bun is also good!
  3. Place all the buns on a baking sheet and cover again until they double in size, about another hour. Be sure to leave enough space between the buns for them to rise.
  4. Decorate with raisins and brush over with beaten egg.
  5. Bake for 15-20 minutes at 375ºF
  • Prep Time: 15 mins
  • Cook Time: 20 mins