Lussekatter

• 2 ounces active dry yeast packages, 1/4 each
• 2 cups milk heated to 115 degrees F
• 2 teaspoons saffron crushed
• 3/4 cup sugar
• 6 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 eggs
• 12 teaspoons unsalted butter cut into 1/2-inch cubes, softened
• canola oil for greasing
• 64 raisins for garnish

1. In the bowl of a standing mixer with the paddle attachment, mix together the yeast, milk, saffron, and 1 tsp sugar. Let sit until foamy (about 10 minutes)
2. Stir in the remaining sugar, along with the flour, salt and 2 eggs.
3. Mix on low speed until the dough forms and gathers around the paddle. Replace the paddle with the dough hook and add butter.
4. Kneed on medium-high until the dough pulls away from the side of the bowl.
5. Transfer dough to a large greased bowl and cover with plastic wrap. Let rest in a warm place until it doubles in size (about 1 hour).
6. Divide the dough into 32 pieces and roll each piece into an 8-inch long rope.
7. Form each roll into and S shape, then roll each end into a tight spiral (it will look like a curlicue S)
8. Place shaped dough about 2 inches apart on baking sheets lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30 minutes
9. Heat oven to 400 degrees F.
10. Uncover the dough and place a raisin at the center of each of the spirals
11. Lightly beat the remaining egg with 1 tablespoon of water and brush each bun with the egg mixture
12. Bake until buns are golden brown and cooked through (about 16 minutes)
13. Transfer buns to a wire rack and let cool for at least 10 minutes before serving

active dry yeast, milk, saffron crushed, sugar, flour, kosher salt, eggs, unsalted butter, canola oil, raisins

Taken from www.yummly.com/recipe/Lussekatter-1664031 (may not work)