Swedish St. Lucia Buns

Instructions

1. Step 1

   Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.

2. Step 2

   Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.

3. Step 3

   Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.

4. Step 4

   Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.

5. Step 5

   Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

6. Step 6

   Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.

7. Step 7

   Combine egg yolk and water in a bowl with a whisk. Brush over buns.

8. Step 8

   Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.

9. Step 9

   Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.