St. Lucia saffron buns (Lussekatter)

Directions

1. Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. Let cool for 10 minutes.
2. Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.
3. Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon.
4. Add the yeast and mix.
5. Stir in the milk and sour cream. Bring together to form a dough.
6. Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.
7. Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1½ hours or until it has doubled in size.
8. Grease two baking trays, or line them with baking paper.
9. Tip the dough onto a lightly floured surface and knock it back in one or two punches.
10. Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).
11. Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape.
12. Place on the baking sheets and add a raisin into the centre of each of the two “eyes” of the rolls.
13. Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.
14. Preheat the oven to 220°C/425°F.
15. Beat the egg and brush over the buns.
16. Bake for 8-10 minutes or until golden brown.
17. Cool on a wire rack before serve warm with cold milk, hot chocolate… or a cup of glögg (mulled wine).
18. Find more recipes on my blog http://alalemon.com