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.
Divide the dough into 32 pieces and roll each piece into an 8-inch long rope.
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
Lussekatter are a traditional Swedish treat. For best results, steep the saffron in hot milk before incorporating into the dough.
This recipe was adapted from one found in Saveur magazine, Dec. 2009
Monday, December 14, 2009 - 1:38pm