St. Lucia Buns (Lussekatter)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Crumble the saffron threads into the melted butter. Let stand for 30 minutes to 1 hour to infuse the butter with the saffron.

3. Step 3

   In a medium saucepan over medium heat, warm the milk until it reaches the scalding point, or when small bubbles form all over the surface. Turn off the heat and stir in the melted butter, sugar, and salt. Pour the mixture into large mixing bowl and cool until cool to touch but still warm. Stir in the yeast and let stand for 10 minutes.

4. Step 4

   Mix 3 1/2 cups flour into the liquid to blend and then stir in the 2 beaten eggs. Add enough of the remaining flour to form a soft dough (the dough should pull away from the sides of the bowl), without adding too much flour and drying out the dough.

5. Step 5

   Transfer the dough to a large greased bowl and turn to evenly coat the surface of the dough. Cover with a clean towel and let rise in a warm, draft-free place until doubled in volume, about 1 hour.

6. Step 6

   Punch down the risen dough and lightly knead 2 or 3 times on a floured surface. Pinch off small handfuls of dough, about 2 1/4 inches in diameter, and roll into ropes or "snakes," about 3/4-inch in diameter. Shape the snakes into "S"-shaped buns or other desired shapes. Place on a lightly greased baking sheet, cover with the towel and let rise again until doubled in volume, about 1 hour.

7. Step 7

   Preheat the oven to 375 F.

8. Step 8

   Brush the buns with the remaining egg white and then decorate the buns with the raisins. Transfer to the oven and bake until golden brown, about 15 minutes.

9. Step 9

   Serve and enjoy.