Lussekatter with White Chocolate

Here's how:

• 1

  Grind the saffron with 1 tablespoon of the sugar in a mortar, then add water. Let it sit.

• 2

  Crumble the yeast into a large bowl and mix with the milk, butter, and saffron liquid, along with the remaining sugar, salt, and flour. Knead the dough for about 15 minutes by hand or 10–15 minutes in a mixer, then let it rise under a cloth for 60 minutes.

• 3

  Mix the butter, brown sugar, and syrup to make the filling.

• 4

  Roll out the dough on a floured work surface. Spread the filling over the dough. Grate white chocolate over the top.

• 5

  Fold the dough and cut it into long strips. Twist them into lussekatter, garnish with raisins, and place them on a baking sheet lined with parchment paper. Let them rise under a kitchen towel for another 30 minutes.

• 6

  Preheat the oven to 200 degrees.

• 7

  Brush the buns with beaten egg. Bake in the middle of the oven for about 10–12 minutes, until the buns are golden brown and fully baked.

• 8

  Bring the water and sugar to a boil in a saucepan. Brush the buns with the sugar syrup immediately after taking them out of the oven.

• 9

  Let them cool on a wire rack covered with a cloth.