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Swedish Saffron Buns

Swedish Saffron Buns


"These traditional Swedish-style saffron buns are frequently baked around Christmas time. They are a very tasty and lovely tradition!"
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1 h 55 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 35 servings


  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
  2. Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
  3. Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
  4. Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

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Read all reviews 9
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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 gi...

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 the...

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...

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 suga...

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.

These are really tasty fluffy buns with a delicate Saffron flavor. I am not Scandinavian, I made these for my Kindergarten class when we studied Norway and the author Jan Brett. I used 3 packs...

This was an AWESOME recipe. Here are some things that I learned making them the first time: *I wanted to make these for our family's St. Lucia Day breakfast, and so I made the dough the night be...

My family loved it! Only had saffron strands on hand so that's what I used. I found that mine needed to be in the oven closer to 10 minutes than to 5 but ovens always vary. Don't forget to rotat...

Used dry yeast instead of cake. Otherwise we followed the directions as written including the quark which we had to order online. The buns were moist and delicious. My Swedish husband has bee...

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