Luciabullar (Scandinavian Saffron Buns)

• 2 packages (4½ tsp) active dry yeast
• ¼ cup lukewarm water
• ½ tsp crushed (¼ tsp powdered) saffron threads
• ¾ cup (180 ml) half and half, lukewarm
• ½ cup (120 g) melted butter
• 2 eggs, beaten
• ¾ cup (180 g) white granulated sugar
• 1 tsp salt
• 4–5 cups sifted all-purpose flour
• Raisins to decorate

Ingredients for 14 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine the yeast and warm water.

2. 2

   Mix saffron into the warm half and half and let stand.

3. 3

   Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.

4. 4

   Mix half of flour into the wet mixture and beat until well-blended.

5. 5

   Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.

6. 6

   Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.

7. 7

   Divide the dough into multiple pieces. Roll each piece into a 7 inch-long snake, and form into an 'S' shape with the ends curled in. Place a raisin in each curl.

8. 8

   Place buns on buttered sheet pan, cover, and let rise 45 minutes.

9. 9

   Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through.

   Oven