Lussekatter (Swedish Saffron Buns)

Ingredients

• Active dry yeast (2 1/4 teaspoons)
• Warm milk (1 cup (about 110°f or 43°c))
• Granulated sugar (1/4 cup)
• Unsalted butter (1/4 cup, melted)
• Saffron threads (1/2 teaspoon)
• Egg (1 large)
• Egg yolk (1, for egg wash)
• All-purpose flour (4 cups, plus more for dusting)
• Salt (1/2 teaspoon)
• Raisins (24, for decoration)

Instructions

1. In a small bowl, dissolve the active dry yeast in warm milk and let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the granulated sugar, melted butter, saffron threads, and the whole egg. Mix well until fully combined.
3. Add the yeast mixture to the bowl and stir until well incorporated.
4. Gradually add the all-purpose flour and salt, mixing until a soft 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 it has doubled in size.
7. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
8. Once risen, 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 any festive design you prefer.
9. Place the shaped buns on the prepared baking sheet, spacing them apart. Press raisins into the center of each bun for decoration.
10. Cover the buns with a clean kitchen towel and let them rise for another 30 minutes.
11. Brush the buns with the beaten egg yolk for a shiny finish.
12. Bake in the preheated oven for 12-15 minutes, or until golden brown.
13. Remove from the oven and let the lussekatter cool on a wire rack before serving.