3 Reviews of Saint Lucia buns - Lussekatter - Saffron buns

From: Techie Pet

On Mar 24, 2008

Great recipe, although I had difficulty measuring out a 1g portion of saffron, and subsequently it wasn't very pronounced. Also, I think I'll try 450 next time as I it was just barely done on the inside and yet the raisins were singed at the top. The instructions are great and easy to follow - thanks for posting!

From: twinkie456

On Dec 4, 2008

I have made these for years, the "Traditional Swedish" method of grinding the saffron is to grind it (after it has been toasted) with a sugar cube. these are wonderful. I have used cardamom in place of saffron for a traditional, but less expensive treat.

From: Ramsey Kinkle

On May 13, 2004

These are the sweetest buns I have ever tasted!