Saint Lucia Buns

Saint Lucia Buns No. 1872 Yields 16 Buns

1/8 tsp Saffron Threads, 3 Eggs, Beaten Lightly
Crushed 1 tsp Salt
1 Tbls Water 4 Cups All-Purpose Flour
1 Cup Whole Milk - Raisins
1 1/2 Pkg Active Dry Yeast - Dorure
1/2 Cup Butter, Melted
1/2 Cup Sugar

Dissolve the saffron in the water.
Set aside.
Heat the milk to lukewarm (115 degrees).
Stir in the yeast.
Set aside for 10 minutes.
Add the saffron, butter, sugar, eggs and salt.
Gradually beat in the flour until well combined but stiff.
Turn the dough into a greased bowl.
Turn the dough to coat with grease on all sides.
Cover with plastic wrap.
Refrigerate for two hours or longer (up to 2 days).
Preheat the oven to 400 degrees.
Turn the dough out onto a floured board.
Knead a few times to warm and soften the dough.
Cut the dough into twice as many pieces as there are to be finished buns (16
buns = 32 pieces).
Shape each into a 7" long log.
Curl both ends of each log in the same direction.
Place 1 raisin in the center of each curl.
Pinch two logs together back to back for each bun (forms the Lussekatter).
Place the finished rolls on greased baking sheets.
Cover and let rise in a warm place until puffed (45 minutes).
Brush the buns with dorure.
Bake until just golden brown (10 minutes).
Transfer to wire racks to cool slightly.
Serve warm with butter and hot coffee.