Swedish Christmas Saffron Buns

Melt butter and pour in milk. Heat mixture to 99 degrees F or lukewarm. Dissolve crumbled yeast into milk mixture. Add remaining liquid, salt, sugar, saffron, egg and raisins as well, if desired.

Using a machine, or by hand, work in as much flour as is necessary to form a soft dough that is pliable and loosens from the sides of the mixing bowl.

Sprinkle some flour over the dough, cover with a baking cloth and let rise in a warm spot for about 30 minutes.

Knead the dough in the bowl for a few minutes, then turn out onto a floured surface. Knead until smooth and glossy. Shape into different figures ("lussekatter", meaning "Lucia Cats") by breaking off pieces of dough and making 1/2" long strips to work with. Decorate with raisins if desired.

Put on a greased baking sheet. Cover and let rise until double in size, approx 30 minutes. Brush buns with a beaten egg. Bake at 435-475 degrees F for 5-10 minutes in the center of the oven. Remove from oven, cover and let cool.