Lussekatter - Saint Lucia Buns

Instructions

1. 1

   Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 o C. Use a thermometer, the correct temperature is important!

2. 2

   Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 o C.

3. 3

   Mix into a smooth dough.

4. 4

   Cover the dough with a piece of cloth and let it rise for 30 minutes.

5. 5

   Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth.

6. 6

   Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough.

7. 7

   Cover the 'Lucia cats' with a piece of cloth and let