Lussekatter aka Saint Lucia Buns

+ 1 tbsp (95 ml) hot milk (not boiling)

dry saffron (crush using mortar and pestle or in a bowl with the back of a spoon or crumble as fine as possible with your fingers)

warm milk

active dry yeast*

melted butter, cooled slightly

large egg yolk

granulated sugar

fine salt

all-purpose flour

Raisins, rinsed and patted dry (optional)* If you want to let the dough rise in the fridge overnight, half the amount of yeast.