Lussekatter (Swedish Saffron Buns with Cardamom and Raisins)

Dough

• 250 ml Whole milk
• ½ tsp Dried saffron threads
• 75 g Unsalted butter
• 500 g Bread flour
• 80 g Caster sugar
• 7 g Instant yeast
• 1 ½ tsp Ground cardamom
• 1 tsp Fine sea salt
• 1 Egg

To finish

• 48 g Raisin

1. Warm the milk in a small saucepan until just lukewarm, then take off the heat and stir in the saffron. Leave to infuse for 10 minutes so the milk turns a deep yellow.
2. Add the butter to the warm saffron milk and stir until melted. Let it cool slightly so it is warm, not hot.
3. In a stand mixer bowl, mix the flour, sugar, yeast, cardamom and salt. Add the saffron milk mixture and the egg, then mix to a shaggy dough.
4. Knead on medium speed for 8 to 10 minutes until smooth, elastic and only slightly tacky. If needed, stop once or twice to scrape down the bowl.
5. Cover the bowl and leave the dough to rise in a warm place until doubled in size. It should feel airy and spring back slowly when pressed.
6. Tip the dough onto a clean work surface and divide into 12 equal pieces. Roll each piece into a rope about 30 cm long, then curl the ends in opposite directions to form an S shape.
7. Line a baking tray with parchment paper and arrange the buns with space between them. Press 2 raisins into the centres of each bun, then cover lightly and prove until puffy.
8. Heat the oven to 200°C (390°F). Bake the buns for 10 to 12 minutes until golden, rotating the tray halfway through if your oven bakes unevenly.
9. Cool on a rack for at least 15 minutes before serving so the crumb sets. Serve warm or at room temperature.

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