Lussekatter – Saffron Buns of Light and Tradition
Among all the foods connected to St. Lucia Day, lussekatter stand in a class of their own. With their golden color, gentle sweetness, and rich aroma of saffron, they have become one of the most beloved symbols of the 13 December celebration throughout Scandinavia.
The shape: A curling symbol of light
The most common shape is the classic S-form, called lussekatt or katter. The spiral ends represent the turning of darkness toward light, and raisins (one placed at each end) are traditional. Many families create their own shapes—crowns, wreaths, or stylized animals—but the symbolism remains the same: light in the dark Scandinavian winter.
Traditional Lussekatter Recipe
This is a classic Scandinavian recipe, suitable for home baking. It yields around 20–24 buns.
Ingredients
For the dough:
5 dl (2 cups) whole milk
150 g (¾ cup) butter
1 g saffron (typically 2 small packets)
50 g fresh yeast or 1 packet (11 g) dry yeast
1½ dl (⅔ cup) sugar
½ tsp salt
12–14 dl (5–6 cups) wheat flour
Optional: 2 tbsp sour cream or quark for a softer dough
For finishing:
1 egg (for brushing)
Raisins
Instructions
1. Warm the milk and saffron
Heat the milk gently until lukewarm (not hot).
Melt the butter in a separate pan and pour it into the milk.
Crush the saffron between your fingers or in a mortar and stir it into the warm liquid for maximum color and aroma.
2. Activate the yeast
If using fresh yeast: crumble it into a large bowl and pour over the warm milk mixture.
If using dry yeast: mix it with a little of the flour first, then add the milk mixture.
3. Add sugar, salt, and flour
Stir in the sugar and salt.
Add flour gradually, stirring until the dough begins to form.
Knead well—about 10 minutes by hand or 5 minutes in a mixer—until the dough is smooth and elastic.
4. First rise
Cover with a clean kitchen towel.
Let rise for about 45–60 minutes, or until doubled in size.
5. Shape the buns
Divide the dough into small pieces and roll each into a long rope.
Form each one into an “S” shape by curling the ends in opposite directions.
Place a raisin in the center of each spiral.
6. Second rise
Place the buns on a baking sheet lined with parchment paper.
Cover lightly and let rise again for 30 minutes.
7. Brush and bake
Preheat oven to 225°C (430°F).
Brush the buns with beaten egg.
Bake for 8–10 minutes, until golden and fragrant.
8. Cool and enjoy
Allow the buns to rest on a rack. Serve warm with coffee, hot chocolate, or gløgg.
Recipe found here → Lussekatter-symbol of St Lucia Day throughout Scandinavia





