During December, Sweden turns golden. Not only from candlelight and snow, but from saffron.
Lussebullar are deeply connected to Lucia are baked, shared and enjoyed during fika in homes across the country. They are part of the quiet rituals that help us slow down, gather, and bring a little warmth into the darkest weeks of the year.
At A Slice of Swedish Hospitality, we love traditions that invite people to sit down together. Baking lussebullar is one of those moments where time softens — flour on your hands, saffron in the air, coffee brewing in the background or some warm glögg.
Lussebullar don’t have to be perfect.
They don’t have to look like they do on social media.
What matters is that they are baked with care — and shared.
☕️ Enjoy them during fika with coffee or tea, or with a warm glass of Swedish mulled wine (glögg) during the Christmas season.
A favourite lussebulle recipe
There are countless ways to bake lussebullar, and everyone seems to have their own opinion — about saffron, raisins, shapes, and secret ingredients.
One of our current favourites comes from Sandra Palmqvist, a talented recipe maker and baker with a love for flavour, honesty and joy in the kitchen.
We’re happy to share her recipe here, and we warmly recommend following her for more baking inspiration 👉 Recipe by Sandra Palmqvist
Juicy & Luxurious Lussebullar
Makes 16 buns
Time: approx. 2 hours
Ingredients
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2½ dl whipping cream (no milk at home, so cream it was)
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100 g butter
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1½ tbsp saffron aroma (or 2 packets saffron, 1 g total)
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7½ dl wheat flour + extra for baking
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½ packet dry yeast
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1 dl granulated sugar
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Finely grated zest of 1 large orange
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100 g almond paste, coarsely grated
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1 egg
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1 pinch salt
This is how to make saffron buns:
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Melt the butter. Add the cream and saffron aroma. The mixture should be warmer than 37°C, test with your finger, it should feel clearly warm.
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Mix flour, dry yeast and sugar in a bowl. (A stand mixer with a dough hook works well.)
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Add the warm liquid mixture.
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Add orange zest, almond paste and the egg. Work into a smooth, elastic dough.
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Cover with a kitchen towel and let rise for 1 hour.
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Turn the dough out onto a lightly floured surface. With lightly floured hands, divide into 16 pieces, roll into lengths and shape into classic forms — traditional S-shapes, twists or whatever you like.
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Place on a lightly floured baking tray and cover. Let rise for 45 minutes.
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Brush with beaten egg mixed with a few drops of water and a tiny pinch of salt (the salt breaks down the egg white slightly and makes brushing easier).
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Bake in the middle of the oven at 200°C (390°F) for 8–12 minutes. Keep an eye on them — ovens, like cars, all work a little differently.
A few honest notes from the kitchen
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Saffron aroma vs real saffron?
I liked the aroma. You can absolutely use regular saffron instead — use two packets. Next time I might even try 2 tbsp aroma… or aroma plus one packet saffron. Am I crazy? Maybe. -
Classic or experimental?
According to my partner, you’re not allowed to mess with lussebullar. They should be classic. No experiments. This from a man who doesn’t even like Christmas very much. -
Kesella?
Some swear by it for juiciness, others say it dries the dough. The debate continues. -
Raisins?
I like them — but didn’t have any at home. If you use raisins, soak them first so they don’t turn into little stones in the buns. -
No baking paper?
A lightly floured tray works just fine. -
Dry buns?
Homemade saffron buns can dry out quickly. Brush them with a light sugar syrup straight from the oven to keep them soft.
And finally:
You’re allowed to eat exactly what you want during Christmas.
You’re also allowed to love Christmas — or not love it at all.
Both are perfectly fine.
A Slice of fika
Fika is not just about what’s on the plate.
It’s about the pause, the conversation, and the feeling of being welcome.
If you’d like to experience Swedish fika with a local host — perhaps one day even baking together — you can explore our upcoming fika experiences and book online.
☕️✨
Welcome to sit down, slow down, and share a slice of Swedish hospitality.