Lussekatter

Photo: flickr user cyclonebill

Ingredients

2 ounces packages active dry yeast (¼ each)

2 cups milk, heated to 115 degrees F

2 teaspoons saffron, crushed

3/4 cup plus 1 tsp sugar

6 1/2 cups flour

3/4 teaspoon kosher salt

3 eggs

12 teaspoons unsalted butter, cut into ½-inch cubes, softened

Canola oil, for greasing

64 raisins, for garnish

Preparation

In the bowl of a standing mixer with the paddle attachment, mix together the yeast, milk, saffron, and 1 tsp sugar. Let sit until foamy (about 10 minutes)

Stir in the remaining sugar, along with the flour, salt and 2 eggs.

Mix on low speed until the dough forms and gathers around the paddle. Replace the paddle with the dough hook and add butter.

Kneed on medium-high until the dough pulls away from the side of the bowl.

Transfer dough to a large greased bowl and cover with plastic wrap. Let rest in a warm place until it doubles in size (about 1 hour).

Divide the dough into 32 pieces and roll each piece into an 8-inch long rope.

Form each roll into and S shape, then roll each end into a tight spiral (it will look like a curlicue S)

Place shaped dough about 2 inches apart on baking sheets lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30 minutes

Heat oven to 400 degrees F.

Uncover the dough and place a raisin at the center of each of the spirals

Lightly beat the remaining egg with 1 tablespoon of water and brush each bun with the egg mixture

Bake until buns are golden brown and cooked through (about 16 minutes)

Transfer buns to a wire rack and let cool for at least 10 minutes before serving