1 tablespoon saffronthreads (loosely packed)

1 teaspoon sugar

2 tablespoon rum or water

1.75 oz fresh yeast

2 cups milk

1 cup salted butter¾ cups sugar

7 cups flour80 raisins soaked in water

1 egg

1. Prepare the saffron 

Grind the saffron threads with 1 teaspoon sugar using a mortar and pestle or the back of a spoon. Stir in 2 tablespoons rum or water. Set aside for at least 30 minutes to release the saffron flavor.

2. Prepare the yeast mixture:

 Crumble the fresh yeast into a large mixing bowl. Add 2 cups milk at room temperature or slightly lukewarm (not hot) and stir until the yeast dissolves. Add 1 cup softened salted butter in small pieces. Mix, breaking up the butter as much as possible.

3. Add sugar and saffron 

Add ¾ cup sugar and the prepared saffron mixture. Swirl a small splash of water in the saffron container and add it to the bowl to capture any remaining saffron. Mix until combined. 

4. Add flour and knead:
Gradually add 7 cups flour, mixing with a wooden spoon or dough hooks. Once the dough becomes difficult to stir, knead by hand or with a mixer for at least 10 minutes.
The dough should become smooth, elastic, and begin pulling away from the sides of the bowl. Avoid adding extra flour unless absolutely necessary.

5. First rise — 60 minutes:
Cover the bowl with a clean kitchen towel. Let the dough rise in a warm, draft-free place for approximately 60 minutes, or until doubled in size.

6. Shape the Lussekatter:
Line baking trays with parchment paper. Divide the dough into approximately 40 equal pieces.
Roll each piece into a rope about 8 inches (20 cm) long. Curl both ends in opposite directions to create the traditional S shape.
Place the buns on the prepared trays, leaving enough space for expansion.

7. Add raisins and second rise — 30 minutes:
Drain the soaked raisins and gently press one raisin into the center of each spiral (2 per bun).
Cover the buns loosely with a kitchen towel and let rise for approximately 30 minutes, until increased in size by about 50%.

8. Preheat and brush:
Preheat oven to 400°F (200°C).
Beat 1 egg in a small bowl. Once the buns have finished rising, gently brush the tops with the beaten egg for a golden, glossy finish.

9. Bake and cool:
Bake in the center of the oven for approximately 8 minutes, or until lightly golden. Larger buns may need another 1–2 minutes.
Transfer to a cooling rack and cover loosely with a clean kitchen towel while cooling to help retain moisture. Repeat with remaining batches.

Important: Since this dough contains a generous amount of butter, use the rise in volume rather than the clock alone to judge when it's ready.

Storage: Enjoy the buns the day they're baked, or freeze them once cooled to preserve freshness.

Saffron: Allowing the saffron to infuse in rum or water for at least 30 minutes develops a stronger flavor and deeper yellow color.

Milk adjustment: Using 2 cups instead of 2.1 cups helps balance the extra butter.

Butter adjustment: This version uses 1 cup butter instead of the original ⅘ cup, making the dough slightly richer and softer. It may also take a little longer to knead and rise.

(adapted from www.alwaysusebutter.com)