Lussekatt (Swedish saffron buns)

Ingredients:

Preparation:

Soak the saffron threads in a few tablespoons of hot water for 5–20 minutes.
Warm the milk (lukewarm, not hot) and dissolve the yeast in it.
Add melted butter, sugar, salt, the saffron liquid, and most of the flour.
Knead until smooth, adding more flour if needed. Let rise for 1 hour.
Divide dough, roll into ropes, and form traditional “S” shapes.
Place a raisin in each curl, cover, and let rise for 30 minutes.
Brush with beaten egg and bake at 200°C (390°F) for 8–10 minutes until golden.

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