Saffransbullar (Swedish Saffron Buns)

Ingredients

• Active dry yeast (2 teaspoons)
• Warm milk (1 cup (110°f or 43°c))
• Saffron threads (1/2 teaspoon)
• Granulated sugar (1/4 cup plus 1 teaspoon)
• Unsalted butter (1/4 cup, melted)
• Egg (1, plus 1 yolk (for egg wash))
• All-purpose flour (3 to 3 1/2 cups)
• Salt (1/2 teaspoon)
• Raisins (24)

Instructions

1. In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5 minutes until it becomes foamy.
2. Using a mortar and pestle, crush the saffron threads together with a pinch of sugar until it forms a fine powder.
3. In a large mixing bowl, combine the crushed saffron, the remaining sugar, melted butter, and the whole egg. Mix well until fully combined.
4. Add the yeast mixture to the bowl and stir until smooth.
5. Gradually add 3 cups of flour and salt to the bowl, mixing until a soft dough forms. If the dough is sticky, add more flour, one tablespoon at a time.
6. Transfer the dough to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
7. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
8. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
9. Once the dough has risen, punch it down 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. Press a raisin into the center of each dough ball.
11. Cover the baking sheet with the kitchen towel and let the dough rise for another 30 minutes.
12. In a small bowl, whisk the egg yolk with a tablespoon of water. Brush the risen dough balls with the egg wash for a beautiful golden finish.
13. Bake in the preheated oven for 12-15 minutes, or until the buns are golden brown and fragrant.
14. Remove the saffransbullar from the oven and let them cool on a wire rack before serving.