Lussekatter

Here's how:

• 1

  Saffron Stew

  Heat the saffron, water, and syrup to about 60 °C, stir, and remove from the heat. Feel free to add a couple of tablespoons of cognac or liquor to the saffron mixture to bring out even more color and flavor. The saffron mixture can be made in advance and stored in the refrigerator for about a week; cover it tightly with plastic wrap.

• 2

  Dough

  Heat the milk and water to 25 °C, crumble in the yeast, and dissolve it. Add the remaining ingredients and the saffron infusion. Knead in a mixer for 3 minutes on low and 8 minutes on high, until the dough is elastic and smooth. Double the time if kneading by hand.

• 3

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

• 4

  Divide the dough into small pieces of about 60 g each, roll them into logs about 10 cm long, and cover them with plastic wrap so the dough doesn't dry out.

• 5

  Once all the pieces are rolled out, start by rolling each one out a little longer, twist them like lussekatter, and finally add a few raisins to each one.

• 6

  Place the baking sheets in a turned-off oven with only the light on and let them rise for 50–60 minutes, or let them rise at room temperature, covered with a kitchen towel, for 90–120 minutes.

• 7

  Brush the buns with beaten egg.

• 8

  Bake the buns in an oven at 225 °C for about 5–7 minutes, or until they are a nice golden color.