Recipe: Lussekatter (Saffron Rolls)

A golden, lightly sweet, saffron-scented bun. Classic Swedish, adapted with cranberries or chocolate chips instead of raisins.

Lussekatter - the curling “Lucia cats” - have always felt a little magical to me.

Shaped into an S like a small creature tucked into itself, each one is marked with two little “eyes” watching from the spirals. Their form comes from old folklore meant to ward off winter’s shadows, and their vivid saffron color was once believed to bring both luck and light.

Today, these golden rolls have become a warm symbol of Santa Lucia itself - something bright to enjoy in the darkest days of winter.

Lightly sweet, deeply fragrant, and wonderfully old-world. This version stays true to tradition, with a small twist for those of us who don’t love raisins: I tuck dried cranberries or a few chocolate chips into the spirals instead. The result is just as cozy, just as glowing, and perfectly at home in any December gathering.

If you’d like to learn more about the magical Nordic holiday of Santa Lucia, I wrote a letter that shares some of my own memories, a bit of the history and cultural meaning behind the tradition - and includes a beautiful video of the traditional procession.

Ingredients

• 2 cups (480 ml) whole milk, warmed to ~110°F

• ½ teaspoon saffron threads, lightly crushed (note - good quality saffron is worth it and goes a long way)

• 1 packet (2¼ tsp / 7 g) active dry yeast

• ¾ cup (150 g) granulated sugar

• ½ cup (1 stick / 115 g) unsalted butter, softened

• 2 large eggs (one for dough, one for egg wash)

• ½ teaspoon fine sea salt

• 5–6 cups all-purpose flour, plus more for dusting

• Substitute for raisins: ½–¾ cup dried cranberries or ½–¾ cup dark chocolate chips

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Instructions

1. Bloom the saffron:
   In a small bowl, combine the warm milk and saffron. Let it sit 10–15 minutes to infuse color and flavor.

2. Activate yeast:
   Sprinkle the yeast over the saffron milk and let stand 5–10 minutes until foamy.

3. Mix dough:
   In a large bowl (or mixer with dough hook), whisk together sugar and salt. Add the yeast-milk mixture, the softened butter, and 1 egg. Mix until combined.

4. Add flour:
   Gradually add flour a cup at a time, mixing until a soft, slightly sticky dough forms. You may not need all the flour — the dough should be tender but manageable.

5. Knead:
   Knead by hand on a floured surface or in the mixer on low speed for 8–10 minutes until the dough is smooth and elastic.

6. First rise:
   Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (about 1–1½ hours).

7. Shape the buns:
   Punch down the dough and divide into 16–20 pieces. Roll each piece into a long rope (about 12–14″). Shape into an “S” by curling each end in opposite directions. Press a cranberry or chocolate chip into each spiral instead of traditional raisins.

8. Second rise:
   Arrange shaped buns on parchment-lined baking sheets, cover with a kitchen towel, and let rise about 30–45 minutes until puffy.

9. Egg wash & bake:
   Preheat oven to 400°F (205°C). Beat the remaining egg and brush lightly over each bun. Bake 10–12 minutes until golden. Cool on racks.

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To Serve

Lussekatter are traditionally enjoyed with hot coffee or tea. On Santa Lucia morning, December 13th, they’re often served with Swedish glögg - a warm, spiced mulled wine that pairs beautifully with the saffron aroma.

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Kitchen Notes

Prep & Bake Time

• Prep: ~30 minutes (plus rising time)

• Bake: ~10–12 minutes

• Total: ~2–3 hours including rises

Nutrition (per slice, based on 10 servings)

Approximate values:

• Calories: ~230

• Protein: ~5 g

• Carbohydrates: ~32 g

• Sugar: ~10 g

• Fat: ~7 g

• Saturated Fat: ~4 g

• Fiber: ~1 g

As ever…

With contentment & possibility,

P.S. Explore more recipes and resources in The Library, a growing collection of seasonal extras that will eventually be reserved for paid subscribers.