Lussekatt

Instructions

1. Heat the milk with the saffron until lukewarm, then let it steep for a few minutes.
2. Melt the butter and dissolve the yeast in the lukewarm milk with a spoonful of sugar.
3. Mix the flour, the remaining sugar and the salt, then add the egg and the saffron milk.
4. Knead for 10 minutes until you have a soft dough, then work in the butter and the raisins.
5. Leave to rise for 1 hour under a tea towel, until the dough has doubled in size.
6. Divide into 12 pieces, roll each one into a long strand and curl both ends towards the centre to form S shapes.
7. Place a raisin in the centre of each spiral, leave to rise for 30 minutes, then brush with beaten egg yolk mixed with milk.
8. Bake at 225 °C for 10 to 12 minutes, until a nice golden colour.