Lussekatter, St Lucia Saffron Buns – S1c Brutsman

In a small pot, heat the milk, saffron, and 1 tsp/4 g of sugar together until the milk is steamy and sugar is dissolved. Remove from heat. Let cool until about 115F/46C, warm to the touch but not hot.

Sprinkle the yeast over the warm saffron infused milk and let sit for 5-10 minutes until foamy.

In the bowl of a stand mixer (you can make this without a mixer if you like), mix 3 1⁄2 cup/490 g flour, remaining 1⁄4 cup/50 g of sugar, salt and ground cardamom using the paddle attachment.

Make a well in the center of the flour and add the yeast milk mixture, the eggs, the butter, and the sour cream/quark. Mix the ingredients until well incorporated.

Switch to the dough hook of your mixer (otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a small spoonful at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch but does not completely stick to your hands when you handle it.

Shape the dough into a ball and place in a large lightly greased bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish). Let sit in a warm place for 1 to 2 hours, until the dough had doubled in size. (One way to tellthat the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form into a ball 2 inches/5 cm wide (2.12 oz/60 g if weighting). Roll each ball out into a snake about 14 inches/35.5 cm long. Then curl the ends in opposite directions, forming an “S” with the spirals at each end (there are a few other traditional shapes but my family has always done S shapes). Place on a parchment paper lined baking sheet with a little room for them to rise and repeat with the rest of the dough.

Cover with plastic wrap or place in a clean garbage bag and place in a warm spot until dough shapes double in size, 30 minutes to an hour.

Preheat oven to 400F/205C. Using a pastry brush, brush beaten egg over tops and side for glaze, place raisins in each bun at the center of the spirals.