I tried combining two Swedish classics in one gorgeous swirly bun, Lucia saffron buns (Lussekatter) and cinnamon buns (kanelbullar) for the first time last year, and I, for the life of me couldn’t remember why I never shared the recipe on the blog. The buns looked absolutely beautiful (more beautiful than these to be honest!). But when I took a bite out of these, I knew. These were SO much better. Like a million times better. Way fluffier with a buttery filling.
This is the second time I’ve tried brushing buns with syrup as soon as they come out of the oven and I think it’s such a great method. It makes the buns beautifully shiny, and I feel like it helps them retain moisture longer. Truthfully, I think that these are the best buns I’ve ever made – and that includes both Lussekatter and cinnamon buns!
As always, I started baking way too late in the day – I figured, I already had the photos I took last year – I don’t need to take new pictures. But then the buns came out looking so different, I felt I had to take some new photos. So like 5 minutes before the sun set, I managed to snap a couple of photos of these buttery, soft buns. I also wanted to take some tutorial photos of how to shape the dough, but there simply wasn’t time. As always these days, it’s a race against the clock for daylight.
Lussekatter are traditionally eaten on St. Lucia day (December 13) in Sweden, and I somehow always manage to post a recipe like.. the same day. But not this year! This year I’m even early. How unlike me 🙂