My dad’s side of the family is Swedish. My mother’s side is either Swedish or Norwegian (I don’t think I’ve ever heard definitively either way), so however you call it, I’m Scandinavian.

I’ve always loved to claim that.

When I was a little girl my Grandma bought my sisters and I American Girls Dolls and I chose Kirsten because she was Swedish.

And every year at Christmas, back when my mom made us all matching dresses…

…the little girls would dress up in white and form a procession through my Grandma and Grandpa’s house carrying candles and St. Lucia buns all the while attempting to sing along with a cassette playing “Sankta Lucia” and trying not to light the hair of the girl in front of you on fire. Celebrating, albeit about two weeks late, St. Lucia day.

Saint Lucia is the patron saint of those who are blind. It is also said that she is the bringer of light. One legend was that she wore a crown of candles on her head to light her way to bring food to Christians hiding during persecution. Another is that she refused to marry a pagan and distributed her dowry among the poor, her intended pagan husband denounced her as a Christian and her eyes were gouged out and she was burned at the stake.

Whichever way it happened, the 13th of December is her feast day, where in Sweden on the morning of the 13th the eldest daughter gets up early puts a crown of candles on her head and carries saffron rolls to the members of the family.

When I was little and planning my wedding, like many little girls do, I always wanted to be married on December 13th.  Then when I met my husband and found out his birthday is December 13, I called it good enough and we got married in June.

But whether you are Swedish or not, these Saffron rolls are delicious.

I would make them more often but Saffron is expensive!

Saffron Bread

1 envelope active dry yeast (or 2 teaspoons)

1/4 cup warm water

1 stick butter

1 cup light cream

1/2 cup sugar

1/2 teaspoon salt

1 egg

1/2 teaspoon powdered saffron  (I use actual saffron threads)

4 cups sifted all purpose flour

beaten egg

raisins

In large mixing bowl, dissolve the yeast in the warm water.

In small saucepan, melt the butter. Stir in the cream and pour the lukewarm mixture into the yeast.

Beat in the sugar, salt, egg and powdered saffron. (If you want to use actual saffron threads, I’ll give you my variation at the end.)

Gradually stir in the flour and work the dough until smooth.

Cover and let rise for 30 minutes.

Turn dough onto lightly floured surface and knead until smooth and shiny.

Pinch off small pieces of dough and roll into 1/2 inch wide “logs” about 7 inches long. (I divide it into 20 pieces, recipe makes 20 rolls)

Shape into figures. (There are many to choose from, this is what I do. Traditionally this shape, once the raisins are placed in the curls, is suppose to represent St. Lucia’s eyes.)

Place buns on baking sheet and cover with a towel. Let rise until double, about 2 hours.

Garnish with a raisin in each curl and brush with beaten egg.

Bake in a preheated 400 degree oven for 10-12 minutes.

Makes 20 saffron buns.

Saffron Thread variation:

Warm the 1/4 cup of water to almost boiling. Put the water and the saffron threads in the mixing bowl.

Let sit until water has cooled to “warm”. Dissolve the yeast in the saffron water. The saffron needs to steep about a total of 10 minutes. So however long it took the water to cool plus the time it takes for the yeast to dissolve should equal about 10 minutes. Then continue with the recipe as written. I leave the saffron threads in.

I made these the night before. My husband and each ate one to “taste test” and that left 3 for each of us in the morning. There was pouting, and almost tears, from my kiddos when they were all gone.

I think I might have to make these again soon, instead of waiting until next year.

Enjoy!