Lussekatter with Sesame and Chocolate

Here's how:

• 1

  For the saffron syrup: Heat the saffron, water, and syrup to about 60 °C, stirring constantly. Remove the saucepan from the heat and let it cool. For extra flavor and color, add a couple of tablespoons of cognac or rum. When tightly covered, the finished saffron syrup can be stored in the refrigerator for one week.

• 2

  Heat the milk and water to 20 °C. Crumble in the yeast and dissolve it. Add the saffron infusion and the remaining ingredients. Knead with a stand mixer for 3 minutes on low speed, then 8 minutes on high speed until the dough is smooth and elastic. If kneading by hand, double the time.

• 3

  Place the dough on a floured work surface and knead it into a round shape. Cover the dough with plastic wrap and let it rest for about 30 minutes.

• 4

  Divide the dough into 40 pieces. Roll them out into logs about 10 cm long. To prevent the dough from drying out while rolling, cover the logs as you roll them.

• 5

  Roll it out a little at a time, from the inside out, into a long sausage shape. Twist the ends in opposite directions to form an S shape.

• 6

  Place the lussekatter on a baking sheet lined with parchment paper. Press the raisins fairly deep into the lussekatter.

• 7

  Let the lussekatter rise in a turned-off oven with only the light on for 50–60 minutes.

• 8

  Preheat the oven to 200 °C and brush the buns with beaten egg.

• 9

  Bake for about 6–8 minutes or until the buns are a nice golden color. Let them cool.

• 10

  Melt the chocolate and drizzle it over the lussekatter. Top with sesame seeds.