Swedish saffron buns

Ingredients for 1 servings:

• 60 g yeast
• 500 ml milk
• 200 g butter
• 2 eggs
• 1 tsp salt
• 200 g sugar
• ½ tsp saffron, ground
• 50 g almonds, peeled, chopped
• 1 kg flour
• Raisins, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Lucicats

Crumble the yeast into a bowl and mix with a little cold milk. Whisk one egg and add it. Melt the butter in a small saucepan, add the rest of the milk, and heat until lukewarm. It’s very important that the liquid is neither too cold nor too hot. Pour the liquid over the yeast. Add the salt, sugar, and saffron, gradually stir in the flour and almonds, and knead into a dough. Place the dough in a bowl, cover with a kitchen towel, and let it rise in a warm, draft-free place for about 15-20 minutes, until it has doubled in size. Knead the dough again, divide it into 30-35 pieces, then roll them out and make Lucie cats. Line two or three baking sheets with baking paper and arrange the Lucie cats on them, leaving enough space between them. Cover with kitchen towels and let it rise again in a warm, draft-free place for about 15-20 minutes. When the Lucie cats have doubled in size, whisk the second egg and gently brush them with it. Press raisins into the eggs for eyes and bake in a preheated oven at 250 degrees Celsius for 8 minutes.