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4.67 from 3 votes

Saffron Raisin Buns

Saffron Raisin Buns - a Swedish Christmas bun, that's delicious for any breakfast or brunch. Perfect with your cup of coffee or glass of milk.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Bread
Cuisine: Swedish
Keyword: saffron raisin buns
Servings: 12
Calories: 260kcal
Author: Joanna Cismaru


  • 1 cup milk
  • 1 tsp saffron
  • 6 tbsp butter unsalted
  • 2 1/2 tsp active dry yeast
  • 3/4 cup powdered sugar
  • 3 1/2 cups all-purpose flour
  • 3/4 cup raisins
  • 1/4 tsp salt
  • 1 egg for egg wash


  • In a small sauce pan heat the milk, saffron  and butter together until the butter melts, but do not boil the milk, it just needs to be warm. Add the yeast to the warm milk and let it sit a bit so that the yeast dissolves. You don't want the milk too warm because it will kill the yeast. Add the saffron and stir.
  • In the bowl of your mixer, mix the flour, powdered sugar and salt.
  • Add milk mixture to flour mixture and using the hook attachment mix well until dough is smooth. Add raisins and mix until raisins are evenly distributed in the dough.
  • Place the dough in an oiled bowl, cover with plastic wrap and place in a warm spot until it doubles in size.
  • Preheat oven to 400 F degrees. Prepare a baking sheet with parchment paper.
  • Sprinkle some flour over your counter and turn the on the counter. Divide into 12 pieces. Roll each piece into a rope about 8 inches long and shape them into the letter "S".
  • Place the rolls on the baking sheet, brush with egg wash, cover with plastic wrap and let them rest for another 30 minutes until they have doubled in size.
  • Bake for about 15 minutes or until golden brown.


Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1bun | Calories: 260kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 67mg | Potassium: 153mg | Fiber: 1g | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 2mg