Swedish Saffron Buns

Instructions

1. Prepare the saffron milk
   In a small saucepan, warm the milk until just lukewarm (about 110°F/43°C). Remove from heat, add the crushed saffron threads, and let steep for 10 minutes. The milk will turn a beautiful golden yellow color.
2. Activate the yeast
   Pour the saffron-infused milk into a large mixing bowl. Sprinkle the yeast over the milk and let stand for 5-10 minutes until foamy. Stir in 1 tablespoon of the sugar to help activate the yeast.
3. Mix the dough
   Add the remaining sugar, melted butter, salt, 2 eggs, and quark or ricotta cheese (if using) to the yeast mixture. Mix well. Gradually add the flour, 1 cup at a time, stirring until a soft dough forms. You may not need all the flour.
4. Knead and rise
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the buns
   Punch down the dough and divide it into 16 equal pieces. Roll each piece into a rope about 8 inches long. Shape each rope into an 'S' shape by curling both ends in opposite directions to form a figure-8 with open loops. Place buns on parchment-lined baking sheets, leaving space between each.
6. Second rise
   Cover the shaped buns with kitchen towels and let rise for an additional 30 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C).
7. Add raisins and glaze
   Beat the remaining egg and brush the tops of the buns. Press raisins into the center of each spiral (two per bun). The raisins represent eyes in the traditional cat shape of Lussekatter.
8. Bake
   Bake the buns for 8-10 minutes, until golden brown and cooked through. Transfer to a wire rack to cool. Serve warm or at room temperature, traditionally with glögg (mulled wine) or coffee.