Festive Saffron Sugar Buns
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The Scandinavian lussekatter inspires these soft and buttery Saffron Sugar Buns, traditionally enjoyed on St. Lucy’s Day, December 13th. Infused with fragrant saffron, swirled with a creamy vanilla butter filling, and topped with a generous coating of sugar, they’re perfect for the holiday season or any time you want to bake something truly special.
Saffron Sugar Buns are soft, rich, and beautifully golden from the saffron-infused dough, swirled with a sweet vanilla filling. The saffron adds a warm, slightly floral, and earthy flavor that’s unique but not overpowering. Brushed with butter and rolled in sugar, they’re simple, cozy, and delicious. Even if you’ve never tried saffron in pastry before, these buns are a must-try!
How To Make Saffron Sugar Buns
This recipe is inspired by lussekatter (LOO-seh-kaht-tehr), a cherished part of Christmas baking from my Norwegian childhood. Lussekatter is typically shaped differently, left unfilled, and topped with raisins—simple, golden, and comforting. These Saffron Sugar Buns are a spin on that classic, with a delicious vanilla butter filling and a sugar-dusted finish.
Note: You can find the full recipe and ingredient list at the bottom of this page.
Blooming the Saffron
Saffron is hand-picked from the tiny flowers of the crocus plant, with thousands of flowers needed to produce just a little bit. This recipe only uses 0.25g of saffron threads (about 1/4 teaspoon), so it’s a manageable way to enjoy its unique flavor and vibrant color.
The secret to vibrant saffron flavor and color lies in this step. Start by grinding saffron threads into a powder using a mortar and pestle. Add granulated sugar to help break down the threads as you grind. Once the saffron is finely powdered, mix it with hot milk and let it rest for 15 minutes. This process draws out the saffron’s flavor and beautiful golden hue, which will infuse the entire dough.
Making the dough
To make the dough, combine bread flour, sugar, instant yeast, and salt in a stand mixer bowl. Mix to combine. Add the bloomed saffron mixture, room-temperature milk (or ideally at 80°F (27°C), and egg. Using the dough hook, knead at low speed for about 10 minutes until the dough forms a cohesive mass.
Next, add the softened butter, one cube at a time, making sure each piece is fully incorporated before adding the next. Continue kneading for another 10–20 minutes, until the dough is smooth, glossy, and passes the windowpane test (stretch a small piece between your fingers—if it stretches thin enough to let light through without tearing, it’s ready!).
Let the dough rise in a lightly oiled bowl, covered with plastic wrap, at a warm room temperature, or ideally at 80°F (27°C), for about an hour or until it increases in size by 60%. After the first proof, transfer the bowl to the fridge and let the dough chill for 1–2 hours, or until fully doubled. Chilling the dough makes it much easier to handle when it’s time to shape the buns.
Making the Vanilla Butter Filling
While the dough is chilling, prepare the filling by mixing softened butter, granulated sugar, vanilla bean paste (or vanilla bean pod), and a small amount of flour in a bowl. Use a fork to combine until smooth and spreadable.
Shaping the Buns
Once the dough has doubled in size, roll it out on a lightly floured surface into a large rectangle, about 12×18 inches (30×45 cm). Spread the vanilla butter filling evenly across the dough. Grab one of the shorter sides of the dough and fold over to meet the other side, creating a long rectangle with the filling sandwiched inside.
Divide the dough into nine equal strips using a knife or bench knife. Take each strip and gently stretch it to elongate. Then, twist it under your hands and swirl it into a knot, tucking the ends underneath to seal it. Place the shaped buns on two parchment-lined baking trays, leaving enough space to rise. Cover the trays loosely with plastic wrap and let the saffron sugar buns proof at a warm room temperature for 30–45 minutes, or until puffy.
Baking and Finishing
While the buns are proofing, preheat your oven to 350°F (180°C). Once the buns are ready to bake, brush them with an egg wash. Bake for 12–15 minutes, or until golden.
When the saffron sugar buns come out of the oven, brush them with melted butter using a pastry brush. Let them cool until warm but easy to handle, then roll the top of each bun in granulated sugar.
Shop the Tools
Top Tips and make-ahead options
My top tips for Saffron sugar buns
- Weigh Your Ingredients. For the best results, always use a kitchen scale. It ensures you get accurate measurements, especially for ingredients like flour, which can vary in density. This will help you achieve the perfect dough consistency every time.
- Knead the Dough Well. Kneading is essential to develop the dough’s elasticity. After adding the butter, knead until the dough is smooth and passes the windowpane test (when you can stretch a small piece thin enough to let light through).
- Let the Dough Rise Fully. Once you’ve kneaded your dough, it’s crucial to give it time to rise properly. Let the dough rise at a warm room temperature (around 80°F/27°C is ideal) until it’s about 60% larger in size. Patience during this phase helps the dough develop flavor and structure. If your kitchen is cooler, place the dough in a warm, draft-free spot—your oven with the light on and the door slightly ajar works perfectly. Once it has risen by 60%, transfer the dough to the fridge and let it chill until fully doubled in size before moving on to shaping. The dough should feel light and airy once it’s ready for the next step.
I know percentages can be a bit confusing—just think of 100% as the dough doubling in size, so 60% is slightly over halfway there.
Storage and Make-Ahead options
These buns are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. To freeze, skip the sugar coating and store the buns in a freezer-safe bag or container for up to 2 months. Thaw, reheat in the oven, brush with melted butter, and roll in sugar before serving.
Similar Recipes
If you’re looking for more delicious recipes like this one, here are a few I’d like to recommend!
Saffron Sugar Buns
Equipment
- Stand mixer
- Digital kitchen scale
Ingredients
Saffron Bloom
- 0.25 g saffron threads (roughly ¼ tsp)
- 10 g granulated sugar
- 30 g whole milk hot
Dough
- 370 g bread flour
- 30 g granulated sugar
- 6 g instant dry yeast
- 6 g salt
- Bloomed saffron from above, room temperature
- 155 g whole milk at 80°F (27°C)
- 1 large egg
- 65 g butter cubed and softened at room temperature
Vanilla Butter Filling
- 75 g unsalted butter softened
- 50 g granulated sugar
- 1 tsp all-purpose flour
- 1 tsp vanilla bean paste or 1 vanilla bean
Toppings
- 1 egg for egg wash
- Melted butter
- Granulated sugar
Instructions
Make the Saffron Bloom
- In a mortar and pestle, grind the saffron threads with sugar until a fine powder forms. Add the hot milk and stir well. Let it sit for 15 minutes to bloom.0.25 g saffron threads, 10 g granulated sugar, 30 g whole milk
Prepare the Dough
- In the bowl of a stand mixer, combine the bread flour, sugar, instant yeast, and salt. Mix to combine.370 g bread flour, 30 g granulated sugar, 6 g instant dry yeast, 6 g salt
- Add the saffron bloom mixture, whole milk, and egg. Using the dough hook attachment, knead on low speed for about 10 minutes until a cohesive dough forms.Bloomed saffron, 155 g whole milk, 1 large egg
- Gradually add the cubed butter, one piece at a time, kneading until fully incorporated before adding the next.65 g butter
- Continue kneading for another 10–20 minutes, until the dough is smooth, glossy, and passes the windowpane test (it should stretch thin without tearing).
- Once the dough is ready, remove it from the stand mixer and gently shape it into a round ball. Transfer the dough to a lightly oiled bowl, covering it with plastic wrap.
- Allow the dough to rise at room temperature, or ideally at 80°F (27°C) for 1 hour, or until it has increased in size by 60%.(I know percentages can be a bit confusing—just think of 100% as the dough doubling in size, so 60% is slightly over halfway there.)
- Once it has risen by 60%, transfer the dough to the fridge and let it chill for 1–2 hours, or until it has fully doubled in size. The chill helps to firm up the dough, making it easier to handle when shaping the buns.
Make the Vanilla Butter Filling
- In a bowl, mix the softened butter, sugar, flour, and vanilla bean paste until smooth and combined.50 g granulated sugar, 1 tsp all-purpose flour, 1 tsp vanilla bean paste, 75 g unsalted butter
Shape the Buns
- Once the dough has risen, transfer it to a lightly floured surface and roll it into a 12×18-inch rectangle. Spread the vanilla butter filling evenly on the dough.
- Grab one of the shorter sides of the dough and fold it over to meet the other side. You should now have a long rectangle with the filling sandwiched inside.
- After folding, cut the dough into nine even strips using a knife or bench scraper.
- Take each strip and gently stretch it out to elongate it, then twist it under your hands to create a spiral before swirling it into a knot. Tuck the ends underneath the knot to secure it in place.
- Arrange the shaped buns on two parchment-lined baking trays, leaving space between each bun.
- Loosely cover the saffron sugar buns with plastic wrap, and let them rise for 30-45 minutes at room temperature, or ideally at 80°F (27°C), until nice and puffy.
Bake
- Preheat your oven to 350°F (180°C). Brush the buns with an egg wash (1 beaten egg) and bake for 12-15 minutes until golden brown.1 egg
Finishing Touches
- Immediately after baking, brush the buns with melted butter. Once they’re cool enough to handle, roll them in granulated sugar. Enjoy!Melted butter, Granulated sugar
Soooo good!