St. Lucia Saffron Buns (Lussekatter)

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   ["Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. Let cool for 10 minutes.", "Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.", "Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon.", "Add the yeast and mix.", "Stir in the milk and sour cream. Bring together to form a dough.", "Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.", "Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 11/2 hours or until it has doubled in size.", "Grease two baking trays, or line them with baking paper.", "Tip the dough onto a lightly floured surface and knock it back in one or two punches.", "Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).", "Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape.", "Place on the baking sheets and add a raisin into the centre of each of the two ""eyes"" of the rolls.", "Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.", "Preheat the oven to 220u00b0C/425u00b0F.", "Beat the egg and brush over the buns.", "Bake for 8-10 minutes or until golden brown.", "Cool on a wire rack before serve warm with cold milk, hot chocolate... or a cup of glogg (mulled wine).", "Find more recipes on my blog http://alalemon.com"]

* Per serving · 4 servings · Values may vary.