Panko-Battered Lussebollar

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 small pieces (about 35 g) and roll them into balls. Dip the balls in beaten egg and roll them in panko breadcrumbs.

• 5

  Place the dough balls on baking sheets lined with parchment paper. Let the dough balls rise in a turned-off oven with only the light on for 50–60 minutes.

• 6

  Heat oil to 180 °C in a saucepan. Add the balls
  and deep-fry them for about 15–20 seconds. Turn the balls over and deep-fry for another 15–20 seconds, until they are evenly golden brown.

• 7

  Place the deep-fried balls on a wire rack with a baking sheet underneath (to catch any drips). Let them cool. Panko-coated
  Lusse balls—ready to enjoy!