1stick + 2 tbsp (150 grams) butter diced + extra for brushing
½cup(70 grams) raisinssoaked in warm water, for decorating
granulated sugar for topping(optional
Instructions
Heat up about ¼ cup (70 mL) of the milk in a small pot, and add the saffron threads. Let bloom for about 30 minutes to draw out the color.Alternatively, heat up 1/2 cup water with 25 grams of sugar, whisk to combine Remove from heat and add the saffron. Let bloom for 1 hour or preferably overnight in the fridge.
After 30 minutes, add the saffron-colored milk and the remaining milk along with all the other ingredients except the butter and raisins into the bowl of a stand mixer. Fitted with a dough hook, knead the dough for about 10 minutes until the dough gets firm and smooth and releases from the sides of the bowl.
Add in the diced butter gradually and knead for another 10 minutes – the butter should be well integrated into the dough. At first, it will look really wet and messy but be patient and it will firm right back up.
Cover the dough with a clean towel or plastic and let rise for about 1 1/2 hours or until double in size.
Prepare three baking sheets lined with parchment paper or silpat.
Sprinkle some flour on a clean work surface, pour the dough out onto the table and divide it into 20 equal pieces. Alternatively, roll out the dough to a rectangle 12 x 24 inches (30x60 cm) and using a pizza or pastry cutter, divide the dough into strips about 1.5 inches wide and 12 inches long.Roll out each piece and shape into the kind of lussekatter you want to make. Here is a chart to give you some ideas.
Place the buns on the prepared baking sheet, cover with a clean kitchen towel and rise again for another 45-60 minutes.
Preheat the oven to 425° Fahrenheit (210° Celcius).
Drain the raisins and decorate the buns as you wish. Brush with a non-dairy milk and sprinkle with a little sugar (optional). Bake the buns in the middle of the oven (one tray at a time) for about 12-14 minutes until golden up top. Let cool on rack and eat as soon as possible with a nice cup (or two) of gløgg!