Yuzu Cats

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 you’re rolling, cover the logs as you go with plastic wrap.

• 5

  Roll it out a little at a time, from the inside out, into a long sausage shape. Twist the ends into an S-shape. Leave the middle section untwisted.

• 6

  Place the Lussekatten on a baking sheet lined with parchment paper. Place the next one diagonally across it to form a cross. Press the raisins deep enough into the Lussekatten.

• 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 the beaten egg.

• 9

  Bake the lussekatter for about 6–8 minutes (until they turn golden brown). Let the buns cool, then grate a little lemon zest over them. Ready to serve.