Saffron buns with almond filling

Ever since I discovered Nordic baking, I’ve been endlessly inspired to try new recipes. Among my favorites are these fluffy saffron buns. While they’re traditionally not filled with almond paste, I decided to add my own twist—and the result is simply irresistible!

Golden, fragrant and soft, saffron buns—or Lussekatter—are a beloved Swedish treat steeped in tradition. These bright, beautifully shaped buns are typically enjoyed on Lucia Day (December 13), a cherished holiday that marks the start of the Christmas season in Sweden. The golden hue of the saffron is said to represent light, a fitting symbol for Lucia celebrations, which honor Saint Lucia and bring brightness to the dark Scandinavian winter.

If you haven’t tried saffron before, it’s difficult to describe the taste—it’s both floral and earthy, with a subtle warmth that’s unlike anything else. Its distinct flavor, combined with its golden hue, adds a luxurious touch to any recipe and in these buns - it truly shines. 

Ingredients for 11 buns

Active time: 1 h

Total time: 12 h rise overnight + max. 2 h rise the next day + 1 hour (making the dough, forming and baking)

Dough:

21 g fresh yeast

125 ml lukewarm milk (37°C)

125 ml lukewarm water (37°C)

100 g butter (cubed)

80 g sugar

0,5 g saffron threads

500 g flour (Manitoba or one with higher protein percentage)

Filling:

180 g finely ground almonds

70 g unsalted butter, softened

30 g granulated sugar

15 ml milk (adjust for consistency)

Syrup:

25 ml water

50 g sugar

Topping:

Pearl sugar

Step 1: Prepare the Dough

• Using a mortar and pestle, gently crush the saffron threads until you have a powder like consistency. Add it to a small bowl and mix it with 1 tablespoon of hot (but not boiling) water. Let the saffron steep for 5 minutes to fully release its vibrant color and rich aroma.

• Add everything in the bowl of a stand mixer and knead the dough for about 10 min. In the end it should not stick to the walls of the bowl anymore. 

• After 10 min shape the dough in a ball and let it rise in the fridge overnight. (10-12h)

Step 2: Prepare the Almond Filling

• The next morning start by preparing your filling: mix room temperature butter with sugar and the finely ground almonds. Add the milk and mix everything into a smooth filling.

Step 3: Shape the Rolls

• Roll out the dough (approximately 26x46 cm). The short side should be close to you.

• Spread the almond filling evenly. Fold the dough like a letter starting from the short side. Gently roll out the dough again on the long side, left and right (until it reaches 36 cm). 

• Cut the dough into approximately 11 strips, each about 4 cm wide. To ensure even sizing, I used a cake spatula as a guide, holding it along the dough while slicing the strips with a pizza cutter.

• Carefully place the buns on a baking tray, lined with baking paper, with some space in between (I could fit 9 pieces on my tray). Let them rise in the warm oven for about 2 h or until they have doubled in size.

Step 4: Bake

• Preheat your oven: 180°C/356°F.

• Bake the buns for about 12 min (depending on your oven) until golden brown.

• In the meantime prepare the syrup by boiling water and sugar together until the sugar has dissolved. 

• Brush the hot buns with the syrup and sprinkle some pearl sugar on top. Enjoy!!