Lussekatter or Lucia cats or Saffron buns

Yesterday was the first sunday of Advent. Christmas is getting closer and closer and it’s time to get into that Christmas mode. We bought new Advent star lights for our windows which we hang up, we baked ginger bread cookies and we started on building a ginger bread cookie house which we’ll finish this evening. And for our Advent breakfast I baked Lussekatter which means Lucia Cats. They are basically S formed Saffron buns which are very common in Sweden before Christmas and especially on Lucia day. I always use the same recipe, the one from Arla which contains quark (Kesella) as it makes the buns moist and nice. I really recommend this recipe, the saffron buns becomes very moist and juicy, far from the dry ones found in stores. The only thing I’ve changed about the recipe is that I add more saffron, which both I and Fredrik like a lot.


    50 g fresh yeast
    100 g butter
    500 ml milk
    250 g Kesella lätt (quark)
    1.5 g saffron (3 Swedish “bags” of saffron).
    150 ml caster sugar
    abour 1700 ml flour

    For garnishing:

    For brushing:
    1 beaten egg

    Melt butter in a pan and add the milk. Make sure that the mixture is lukewarm (37 degrees C). Pour the mixture over the finely divided yeast. Mix and then add the remaining ingredients. Work the dough so it becomes smooth and nice. Cover the dough with a kitchen towel and let it rise for 40 minutes.

    Knead the dough, divide it into 32 pieces. Form each piece of dough into a string, 15-20 cm long, then arrange the string in a double S. Place 2 raisins at the ends of each bun. Cover the buns with a kitchen towel and let them rise for 30 minutes.

    Brush the buns with the egg and then bake them in the oven at 225 degrees C, about 5-8 minutes until they are golden brownish yellow.

22 Responses to “Lussekatter or Lucia cats or Saffron buns”

  1. Scott at Realepicurean
    December 4th, 2006 14:16

    Saffron in buns sounds fab and original. These look great!

  2. Malin
    December 4th, 2006 15:22


    Thank You Dagmar for letting us visit your home yesterday. And thanks for the coffee, tee, ginger bread cookies and Lucia cats. I love Christmas time, when you can eat all this and a lot of chocolate all the time :) We will have a “pyssel”-evening soon when we will make christmas candy, ginger bread cookies and so on. Yummie.

    Everyone: I can assure you that the Lucia cats tasted very goood, so try to bake them as soon as you can :)

    Have a nice day!

  3. Dagmar
    December 5th, 2006 15:42

    Malin: Vad söt du är :-) Det var jättekul att ni kom, ni är alltid välkomna! Jag kommer att sakna att inte ha vår traditionella julträff med dig och Jessica i år.

    Scott: Thanks!

  4. Katinka
    December 6th, 2006 18:27

    I love lyssekatten! Thank you for the recipie! I will make them for christmas breakfast for my family! I tried them once in Stockholm and fell in love :)


  5. Simonetta
    December 7th, 2006 14:06

    We celebrate St Lucy (Santa Lucia) in my home town Verona. A legend goes that back in Medieval times there as a bad epidemic amongst the children of Verona and this desease affected the little ones’ eyes. After a procession organised by the Bishop asking for Santa Lucia intervention, a miracle happend and the children were healed. From that moment on, Santa Lucia is celebrated in town and it is now a gift-giving saint, like Saint Nicolaus (Father Christmas).
    Thanks for the recipe, I will try your cats for sure.

  6. margot
    December 8th, 2006 17:14

    proszę o przepis ,są takie śliczne
    Można jeszcze przes 13 grudnia?Chcę je upiec na św.Łucji

  7. Dagmar
    December 9th, 2006 21:19

    Margot: Dalam teraz przepis na cincin :-)

  8. Dagmar
    December 9th, 2006 21:26

    Simonetta: What a beautiful legend! Thanks for sharing!

    Katinka: Thank you!

  9. Pia K
    December 10th, 2006 01:11

    Vilken härlig bild! Jag blev väldigt förtjust i adventsljusstaken, var har du hittat en så charmig en…?


  10. Dagmar
    December 10th, 2006 22:17

    PiaK: Jag hittade den på Hemtex, fast för flera år sedan så det är tveksamt om de fortfarande säljer den.

  11. Sinistra
    February 6th, 2007 16:22

    Dagmaro, piekłaś te bułeczki kiedykolwiek na suchych drożdżach? Jeśli tak, to ile ich użyłaś?

  12. Dagmar
    February 6th, 2007 16:45

    Sinistra: Niestety nie pieklam na suchych drozdach ale 14 gram suchych drozdy jest to samo jak 50 gram swiezych. Tak chociasz jest w Szwecji. Pamietaj ze mleko powinno byc ciepleszje przy suchych drozdach. Powodzenia!

  13. isabella
    November 24th, 2007 17:00

    I made them! wonderful, with just little changes according the italian ingredient.
    they reminer me when I studied in Uppsala many years ago ……wonderful

  14. Dagmar
    November 26th, 2007 12:46

    Isabella: I’m glad that you liked them and it’s always nice to get reminded about old times when eating food :-)

  15. isabella
    November 26th, 2007 13:50

    I lived all of all my life over weight ( 117 kg), when I discoverd that cooking would satisfie also my apppetite, now that I have lost nearly 40 kg, I am happier and cooking a lot of cakes helps me dieting.
    I am organaizeing my blog … so if you like we could exchange recipes …..
    By the way I am from Venice , and I studied in Cracowa (Poland)… and i love pierogi ruskie

  16. Bea
    December 12th, 2010 23:03

    I ja je dzis popelnilam Dagmaro! Dziekuje za pyszny przepis i szafranowa inspiracje :)

    Pozdrawiam serdecznie!


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