Saffransbullar

Ingredients

• Egg yolk (1, beaten (for brushing))
• Raisins (1/4 cup)
• Salt (1/4 teaspoon)
• All (purpose flour - 2 1/2 cups)
• Egg (1)
• Unsalted butter (1/4 cup, melted)
• Saffron threads (1/2 teaspoon)
• Granulated sugar (1/4 cup)
• Warm milk (1/2 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 mortar and pestle, crush the saffron threads with a pinch of sugar until it forms a powder.
3. In a large mixing bowl, combine the crushed saffron, remaining sugar, melted butter, and egg. Mix well.
4. Add the yeast mixture to the bowl and stir until well combined.
5. Gradually add the flour and salt to the bowl, mixing until a dough forms.
6. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
7. 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.
8. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
9. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball.
10. Place the dough balls on the prepared baking sheet, spacing them apart.
11. Press a raisin into the center of each dough ball.
12. Cover the baking sheet with the kitchen towel and let the dough rise for another 30 minutes.
13. Brush the risen dough balls with beaten egg yolk.
14. Bake in the preheated oven for 12-15 minutes, or until golden brown.
15. Remove from the oven and let the saffransbullar cool on a wire rack before serving.