Excellent recipe that gives tasty, traditional Swedish saffron buns. I did only use 6 cups of flour and they turned out very moist and nice.

Excellent recipe for moist saffron buns. I did add a tad more salt and also some cardamom. Either way, this recipe results in moist, fluffy buns. I made mine with quark. Also, added pearl sugar on top for the additional bit of sweet crunchiness. Mine definitely had to bake longer than the time in the recipe to get a nice golden color.

A historical comment! These buns are traditionally eaten not for Christmas but for Saint Lucia's day (December 13). She is the patron saint of Sweden, so her day is celebrated widely there. A girl of the family will dress up as St. Lucia wearing a long white gown with a red sash and a crown of holly with candles (nowadays mostly just electric candles) and will serve the "Santa Lucia Buns" to the rest of the family. They can also be made with two overlapping "S" shapes to make a cross with curled ends. I often prefer to make my Santa Lucia buns with just a bit of large crystal sugar or Scandinavian pearl sugar (which is a bit harder to find). I also like the look of longer strands of Saffron, they really do add lovely color and taste to the buns. :) Happy Scandinavian Baking!!!

A wonderful recipe that makes the lightest, most delicate breakfast bread! The saffron gives it a golden hue and the dough is manageable enough to shape into just about any shape you can imagine! We made these to celebrate St Lucia Day but I know we will be eating this bread many times throughout the year now. I may add candied lemon/orange peel next time I bake these to make them into a slightly more sweet breakfast bread...

Excellent old-fashioned recipe, although a bit bland for the seasoned pallet. For the second batch, I added sugar to the top before they went into the oven. A little dip into some butter and they are such a delight. My parents want me to show them how to make them, and they're very picky- so that's saying something!