This recipe is featured in Lussekatt
- 1 teaspoon saffron
- Pinch of sugar
- 227 grams (8 ounces) butter
- 475 ml (2 cups) milk
- 8 grams (2¼ teaspoons or 1 package) dry yeast
- 1 large egg, lightly beaten
- ½ teaspoon salt
- 133 grams (⅔ cup) sugar
- 910 grams (6½ sifted cups) all-purpose flour, plus additional as needed
- Oil, for greasing bowl
- About 75 grams (½ cup) raisins for decoration
- 1 egg, beaten, for glazing
- About 50 grams (¼ cup) sugar, for decoration
1. Using a mortar and pestle, grind the saffron with a pinch of sugar until it is powdered.
2. Melt the butter in the milk and allow to cool to lukewarm temperature. Add the yeast and allow to rest for about 5 minutes. Add the saffron mixture, egg, salt and 133 grams (2/3 cup) sugar.
3. Place the mixture in a large bowl, or the bowl of a heavy duty mixer. Add the flour slowly and stir until it is well-blended. Turn onto a lightly floured surface and knead for 10 minutes, or until dough is smooth and elastic.
4. Place dough in a lightly oiled bowl and cover with a damp towel. Allow to rise until doubled in bulk, 1 1/2 to 2 hours.
5. Knead dough again, and shape into tight S-shapes about 3 inches long. Place on baking sheets and decorate with raisins. Paint with beaten egg and sprinkle with sugar. Allow to rise until double in size, about 30 minutes. (If they are to be baked in the morning of Lucia Day, place baking sheets in the refrigerator overnight. Then bring them out and it will likely take an hour or more for them to warm up and double in size.)
6. Bake at 190°C (375°F.) until lightly browned, about 15 minutes.