Almond-Filled Lussekatter

Here's how:

• 1

  Mix the saffron into the liquor and let it steep for about 20 minutes.

• 2

  Dissolve the yeast in the milk, which should be about 25 °C.

• 3

  Add the saffron mixture and the remaining ingredients (except for the raisins and almond paste) and mix in the mixer for about 10 minutes (6 minutes on low and 4 minutes on medium) or 20 minutes by hand until the dough is smooth and elastic.

• 4

  Stir in the raisins. They should just be mixed into the dough.

• 5

  Cover the bowl with plastic wrap and let it rise for about 30 minutes.

• 6

  Preheat the oven to 210 °C.

• 7

  Divide the dough into 35 pieces, roll them out, and shape them into lussekatter.

• 8

  Place the lussekatter on parchment paper and let them rise on the baking sheet, covered with plastic wrap, for about 60–90 minutes.

• 9

  Mix the almond paste with a little butter at a time until it becomes a smooth batter.

• 10

  Brush the lussekatter with the egg mixture, pipe the mixed almond paste onto them (a small dollop on each side instead of where the raisins are usually placed), and top with chopped almonds and sugar pearls.

• 11

  Bake in the middle of the oven for about 6–8 minutes.