What are the saffron buns traditionally eaten on Saint Lucia's Day called?

The saffron buns traditionally eaten on Saint Lucia's Day are called Lussekatter.

Lussekatter are Swedish saffron buns, also known as lussekatt in the singular and lussebullar in some usage. Their vivid yellow color comes from saffron, and raisins are commonly placed in the curled ends of the dough. The most familiar design resembles an S, with each end rolled into a spiral.

These sweet, yeasted buns are strongly associated with Swedish Lucia celebrations, where they are served during candlelit processions on December 13. They are also prepared in Norway and Finland, particularly in Swedish-speaking Finnish communities, and appear less commonly in Denmark. Coffee, milk, or glögg may accompany them.

Kanelbullar are cinnamon buns, semlor are cardamom buns filled with almond paste and cream, and pepparkakor are crisp ginger cookies. Those are all familiar Scandinavian foods, but they are not the saffron Lucia bun. Recipes and shapes vary, while saffron and the Lucia connection remain the defining clues.