Soak 1/2 gram saffron in 1/4 cup hot milk .
Mix for 2 minutes .Cover and keep aside for 1 hour for better saffron infusion.
Take 1/4 cup like warm milk . Add 1 teaspoon dry yeast .
Add 1 teaspoon sugar . Mix . Cover and rest the yeast solution to bloom for 10 minutes .
Take 2 cups plain flour in a wide bowl . Add a big pinch of salt .
Add 6 tablespoons powdered sugar . Mix the ingredients .
Add the activated yeast mixture at the centre of the flour .
Add the saffron infused milk .
Add 1 beaten egg .
Start mixing the ingredients with a spatula .
Add 4 tablespoons melted unsalted cooled butter . Knead .
Dust extra flour and knead the dough for 10 to 15 minutes or until a smooth dough is achieved .
Dough shouldn’t be too sticky . Should be pliable and bouncy .
Bouncy dough is ready . Cover and rest in a warm place for 60 minutes or until dough size doubles.
Dough has doubled and risen . Punch and knead dough for another 5 minutes .
Divide dough into medium sized balls .
Take each ball and roll it into a snake as shown .
A 6 inch snake is designed like S . Give a spiral shape in opposite directions as shown .
First top then bottom . S shaped buns are again covered and left for proofing .Wait for 30 mins.
Cover and rest .
Final proved Buns are ready to get baked . Preheat oven at 215C .
Insert raisins in opposites on the buns as shown .
the buns for a rich colour .
Bake in a preheated oven for 12 to 15 minutes or until buns turn golden .
Lussekattar/ Swedish Saffron Buns are ready .
Cool the buns on the wire rack . Serve warm buns . They are so fluffy , spongy and flavorful.
Lussekatter is a traditional Swedish Christmas Buns.
These buns are made in advance to celebrate St. Lucia’s Day which falls on December in Sweden. A traditional practice during Christmas time.