Lussekatter

Ingredients

• Egg yolk (1, beaten (for egg wash))
• Raisins (for decoration)
• Salt (1/2 teaspoon)
• All (purpose flour - 3 1/2 cups)
• Egg (1)
• Saffron threads (1/2 teaspoon)
• Unsalted butter (1/2 cup, melted)
• Granulated sugar (1/2 cup)
• Warm milk (1 cup)
• Active dry yeast (2 1/4 teaspoons)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the sugar, melted butter, saffron threads, and egg. Mix well.
3. Add the yeast mixture to the bowl and stir until well combined.
4. Gradually add the flour and salt to the bowl, mixing until a dough forms.
5. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
8. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope and shape it into an S-shape or other desired designs.
9. Place the shaped buns on the prepared baking sheet, spacing them apart.
10. Press raisins into the center of each bun for decoration.
11. Cover the buns with a clean kitchen towel and let them rise for another 30 minutes.
12. Brush the buns with beaten egg yolk for a shiny finish.
13. Bake in the preheated oven for 12-15 minutes, or until golden brown.
14. Remove from the oven and let the lussekatter cool on a wire rack before serving.