Saffron Buns - Swedish Lussebullar

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.