"Lussekatter" (Saffron Buns)

These cakes are served on Lucia day the 13 of December in Sweden.
Basically the same ingredients as when you bake the traditionel "kanelbullar" (cinnamon buns)

• ½ tsp. crushed saffron
•  180ml milk
• 50 grams of yeast dissolved in lukewarm milk
• 120g melted butter
• one egg, beaten to brush on top
• 180g of sugar
• one tsp. salt
• 850 gr flour
• Raisins to decorate

Start mixing some of the yeast with a part of the  lukewarm milk. In a big another big bowl stir the butter and sugar together. Then crush the saffron with a lump of sugar and blend into the dough. Add all the ingredients now, the rest of the yeast, milk, flour, salt. Leave it all for 40 minutes. Now bake the dough and let it rest for another 30 minutes. Brush with beaten egg and bake at 190-200°C for 10-15 minutes, enjoy!