Lussekatter

Directions

1. 1
   In the bowl of a standing mixer with the paddle attachment, mix together the yeast, milk, saffron, and 1 tsp sugar. Let sit until foamy (about 10 minutes)
2. 2
   Stir in the remaining sugar, along with the flour, salt and 2 eggs.
3. 3
   Mix on low speed until the dough forms and gathers around the paddle. Replace the paddle with the dough hook and add butter.
4. 4
   Kneed on medium-high until the dough pulls away from the side of the bowl.
5. 5
   Transfer dough to a large greased bowl and cover with plastic wrap. Let rest in a warm place until it doubles in size (about 1 hour).
6. 6
   Divide the dough into 32 pieces and roll each piece into an 8-inch long rope.
7. 7
   Form each roll into and S shape, then roll each end into a tight spiral (it will look like a curlicue S)
8. 8
   Place shaped dough about 2 inches apart on baking sheets lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30 minutes
9. 9
   Heat oven to 400 degrees F.
10. 10
    Uncover the dough and place a raisin at the center of each of the spirals
11. 11
    Lightly beat the remaining egg with 1 tablespoon of water and brush each bun with the egg mixture
12. 12
    Bake until buns are golden brown and cooked through (about 16 minutes)
13. 13
    Transfer buns to a wire rack and let cool for at least 10 minutes before serving