Sankta Lucia

The smell of saffron buns baking in the oven is enough to send any Swede head first into the spirits of Christmas.
Traditionally these are baked to be enjoyed during the lead up to Christmas, Advent, and especially on the 13th of December when we celebrate Saint Lucia.
I found this beautiful film clip on You tube showing a traditional  Swedish Saint Lucia procession.
http://www.youtube.com/watch?v=cw5NmXkXjlY
Saint Lucia is bringing some much needed light on the longest night of the year (according to the legend) and a freshly baked saffron bun and a cup of hot chocolate is bringing some much needed warmth (according to me).

Saffron buns- Lussebullar app.30 buns

• 1g saffron
• 50g yeast (I prefer fresh yeast, but dry works too)
• 150-175g butter 
• 5dl milk
• 1dl sugar
• 1,5l plain flour
• a small pinch of salt
• raisins

Grind the saffron with a tablespoon of sugar, until completely dissolved.
Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast).
Mix the yeast with a little bit of the fluid, to dissolve it. Add the sugar, salt and most of the flour.
Work it till a soft, smooth dough. Leave to rest for about 30 min under a tea towel.
Work the dough gently and for two big logs. Cut into strips and form into sausage shapes.
Working from both sides at ones roll towards the middle to form a tight S-shape. Place two raisins in the centre of each "curl" (see photo). Leave to rest again for a further 30 min.
Egg wash, to guarantee the most golden lustre. Bake in the oven 225C for 5-10 min.
Enjoy with a cup of coffee or steaming hot chocolate!