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.