As the procession carries forward, the children hand out saffron buns to symbolize light throughout the darkness. These saffron buns are a Swedish custom that have become a permanent baked-good tradition during the holiday season.
A dear friend of mine baked me her version of sugared lussekatter not long ago and I loved them. I knew I wanted to make some during this holiday season and share them with you all. These sugared saffron buns are based off of my original recipe, and are slathered with melted butter and a good douse of granulated sugar after baking. They’re super soft and fluffy with a strong hint of saffron, and best eaten warm with the butter and sugar melting into every bite.
Makes 16 buns
- 2 cups (480 ml) whole milk
- 4 teaspoons (1/2 ounce/14 g) instant yeast
- ¼ teaspoon ground saffron or saffron threads, gently crushed
- 7 cups (840 g) all-purpose flour, plus more as needed
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
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