This vintage recipe card was published by Family Circle in 1965, I believe it’s a magazine pull-out. Recipe is typed below along with a scanned copy of both front and back of the card.

SAINT LUCIA SAFFRON BUNS
BREADS — Yeast

Sweden’s famous Queen of Light festival inspired these dainty breakfast breads

Bake at 400° for 12 minutes…makes 32 buns

1/4 cup milk
Pinch of saffron, crushed
1/4 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast
OR: 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup (1 stick) butter or margarine, softened
Candied red and green cherries, cut in tiny squares
1 tablespoon cold water

1. Scald milk with saffron, sugar, and salt in a small saucepan; cool to lukewarm.
2. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture.
3. Beat eggs in a small bowl; save 1 tablespoonful for Step 5; beat remaining into yeast mixture. Stir in 1 1/2 cups of the flour until smooth; beat in softened butter or margarine until completely blended, then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 1 hour, or until double in bulk.
5. Punch dough down; knead several times; divide in quarters. Working with one at a time, roll into a rope; cut into 16 even-size pieces, then roll each into a 6-inch-long pencil-thin strip with hands. Cross each two strips on a greased large cooky sheet; curl each end into a small coil; decorate tip of each with a candied-cherry square. Repeat with remaining dough to make 32 buns. Cover; let rise again 30 minutes, or until double in bulk. Stir water into saved egg; brush over buns; sprinkle lightly with granulated sugar, if you wish.
6. Bake in hot oven (400°) 12 minutes, or until golden-brown. Remove from cooky sheet; cool on wire racks. Serve warm or cold.