Lussekatter

Prepare the Saffron

In a small bowl, soak the saffron threads in 1 tablespoon of warm water for about 10 minutes.

Heat the Milk

In a small saucepan, heat the milk until it is warm to the touch but not hot (about 110째F or 45째C).

Activate the Yeast

In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy.

Make the Dough

Add the soaked saffron (including the liquid), melted butter, egg, and sour cream to the yeast mixture. Stir to combine.

Gradually add the flour and salt, mixing until a soft dough forms. Start with 3 1/2 cups of flour and add more if needed to achieve a smooth, slightly sticky dough.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.

First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.

Shape the Buns

Punch down the dough and divide it into 12 equal pieces.

Roll each piece into a long rope, about 12-14 inches in length.

Shape each rope into an "S" shape, tucking the ends into a spiral.

Second Rise

Place the shaped buns on a parchment-lined baking sheet.

Cover with a clean kitchen towel and let them rise for about 30-45 minutes, or until they are puffy.

Preheat the Oven

Preheat your oven to 375째F (190째C).

Prepare the Buns for Baking

Brush the risen buns with the beaten egg wash.

Place a raisin in the center of each spiral.

Bake

Bake the buns in the preheated oven for about 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Cool and Serve

Allow the buns to cool on a wire rack before serving.