Lussekatter (på engelska)

Makes 36-42 buns
Oven temperature: 225-250 degrees C. (400-425F) for 5-10 minutes.

Ingredients:

• 100-150 gr. (2-3 tablespoons) butter or margarine
• 5dl (2,25 cups) milk
• 50 gr. (2 teaspoons) yeast
• 1 gr. saffron
• 2 ml. (½ teaspoon) salt
• 1-1½ dl. (½ cup) sugar
• 1-2 eggs
• 1,5-1,7 l. (5,5-6 cups) white flour
• Egg and rasins for garnishing

1. Melt the fat.
2. Add milk and warm to lukewarm (37 degrees C).
3. Mix out yeast in some of the milk.
4. Crush the saffron in a mortar and pestle, or dissole it in the milk.
5. Mix milk, yeast, saffron, salt, sugar and whisked egg (and rasins if used) with most of the flour.
6. Work the dough until it lets go of the bowl, adding more flour if necessary.
7. Spread some flour over the dough and cover it with a clean towel.
8. Let it rise to double its size.
9. Work the dough lightly on a floured surface. It should be a light, pilable and rather loose dough.
10. Form wreaths or buns.
11. Put them on a non-stick oven paper on an oven tray and let rise for 30-40 minutes.
12. Brush with whisked egg and garnish with rasins.
13. Bake in oven 5-10 minutes.