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These saffron-flavored buns are a tasty treated baked in celebration of Lucia, however, they are also saved and eaten throughout the month of December. Below you will find out how to make them!

Fresh lussebullar.
Fresh lussebullar.


  • 3 tbsp (50 g) of yeast for sweet doughs
  • 3/5 c (150 g) of butter or margarine
  • 2 c (5 dl) milk
  • 1 c (250 g) quark cheese (creamy; note: cream cheese can be substituted)
  • 1/5 tsp (1 g) saffron
  • 3 tbsp (1/2 dl) of sugar
  • 1/2 tsp (4 3/4 g) salt
  • 6-7 c (17 dl) of all purpose flour
  • 1 egg (to paint dough)
  • raisins


1. Crumble the yeast into a bowl.
2. Melt the butter in a pan. Pour in milk and stir, heat until warm to the touch.
3. Pour the butter mixture over the yeast, stir until dissolved.
4. Mix in the quark cheese, saffron*, sugar and salt.
5. Add most of the flour and work the dough in a machine or by hand, until it releases from the edges of the bowl and is smooth.
6. Cover the bowl with a cloth and let the yeast ferment for 30 minutes.
7. Put the dough on a lightly floured surface. Knead the dough until it is smooth and shiny.
8. Split dough into 5 parts. Each 5th split into 10.
9. Take the small piece of dough and roll into it 20 cm long rolls and shape into a figure 8.
10. Put onto cookie sheet that has been covered in baking paper**. Push one raisin in each end.

Lussebullar ready for the oven.
Substituting baking (parchment) paper with Crisco.

11. Cover with cloth until they double in size, roughly 20-30 minutes.
12. Paint with the whipped egg.
13. Cook in preheated oven 440°F (225°C) for roughly 8 minutes.***
14. After removing, let it cool under a cloth. It can be then stored in plastic bags and/or frozen.

Serving size: 50


* Saffron is fairly expensive. For example, in the U.S. a gram runs $12-16. If you get serious about using it in your cooking, you might think about buying it in bulk.

**I used Crisco in lieu of baking paper and they turned out great.

***Adjust temperature based on how hot your oven cooks. For example, I had better success with my oven baking at 390°F for 15 minutes.

Recipe from Margareta Karlsten.

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