Lussekatter (swedish Sweet Saffron Buns)

Total Time: 1 hr 46 mins Preparation Time: 1 hr 30 mins Cook Time: 16 mins

Ingredients

• 2 (1/4 ounce) packages active dry yeast
• 2 cups milk, heated to 115 f
• 2 teaspoons saffron, lightly crushed
• 1 teaspoon sugar
• 3/4 cup sugar
• 6 1/2 cups flour
• 3/4 teaspoon salt
• 3 eggs
• 12 tablespoons unsalted butter, cut into 1/2-inch cubes, softened
• oil, for greasing
• 64 raisins, for garnish
• 1 tablespoon water

Recipe

• 1 in the bowl of a stand mixer fitted with a paddle, mix together yeast, milk, saffron, and 1 teaspoon sugar; let sit until foamy, about 10 minutes.
• 2 stir in the remaining sugar, along with the flour, salt and 2 of the eggs. mix on low speed until dough forms and gathers around the paddle. replace paddle with dough hook and add butter; knead on medium-high speed until dough pulls away froms ides of bowl, 8 minutes. transfer dough to a large bowl greased with oil and cover with plastic wrap; let rest in a warm place until doubled in size, 1 hour.
• 3 divide dough into 32 pieces and roll each piece into an 8-inch long rope. form each rope into an s-shape and then roll each end into a tight sprial (maintaining s-shape). place shaped dough pieces 2 inches apart on parchment-lined baking sheets; cover with plastic wrap and let rise in a warm place for 30 minutes.
• 4 heat oven to 400°f uncover the dough pieces and place a raisin at the center of each of the spirals. lightly beat remaining egg with 1 tablespoon water and brush each bun with egg mixture. bake until buns are golden brown and cooked through, 16 minutes. transfer buns to a wire rack and let cool for at least 10 minutes before serving.