Lucia Saffron Buns
adapted from Swedish Christmas in America ^[1]

Prep Time: 2 hours (mostly unattended) Cooking Time: 5 mins

Ingredients:
5 oz butter
2 cups lowfat milk
1 1/2 packets active dry yeast
1/2 gram of saffron
3/4 cup sugar
1 egg, lightly beaten
1/4 teaspoon kosher salt
6 to 7 cups all purpose flour
egg wash (1 egg + 1 tablespoon of water, lightly beaten)

Heat butter in a small saucepan over medium-low heat until melted. Turn down to a very low simmer. When the butter temperature reaches 98.6 degrees remove it from the heat and whisk in yeast. Grind saffron with a mortar and pestle or the back of a spoon and add it to the milk. Add milk to the butter and stir. Add sugar, salt and egg. Transfer to a large bowl and add flour three cups at a time working it in with your hands as you go. Cover with a dish cloth and let rise for 40 minutes. Once dough has risen, knead it for 5 minutes and then roll it between your hands to form ten inch snakes. Shape each snake into an S and place a raisin into the center of each twirl. Place buns on greased cookie sheets (we used Silpat) and cover with a cloth. Let rest for 30 minutes. Preheat the oven to 480 degrees and brush buns with egg wash. Bake for 5 to 7 minutes or until buns begin to brown and hold their shape. Serve warm. Makes about 25 buns.