Step 1

Combine 1/3 cup warm milk and saffron, then set aside.

Step 2

Combine 1/3 cup warm milk and active dry yeast; set aside until foamy.

Step 3

Using a medium-sized bowl, sift and combine flour and salt.

Step 4

In a separate and larger bowl, mix sugar and melted butter.

Step 5

Add egg yolk, saffron & milk mixture, and yeast mixture; mix to combine.

Step 6

Add sifted flour and salt.  Mix to form a dough.

Step 7

Knead your lussekatter dough until smooth.

Step 8

Place dough into an oiled bowl, cover with a clean kitchen towel, and set aside until it doubles in size.

Step 9

Remove your lussekatter dough from the bowl and divide it into 12 equal portions.

Step 10

Roll each portion into a thin log (like a long cigar) to create a bun, approximately 40 to 45 cm.

Step 11

Start rolling from opposite ends and stop in the middle, forming an 'S' figure.

Step 12

Place a raisin on each side, middle of each rolled end.

Step 13

Place your St. Lucia buns on a baking tray lined with a baking sheet -- keep some space between buns.

Step 14

Cover with a clean kitchen cloth and set aside until the lussekatter are slightly puffy.  (It usually takes 30 to 60 minutes.)

Step 15

Preheat the oven to 200°C (375°F).

Step 16

Brush the buns with milk.

Step 17

Place the baking tray in the middle of the oven for 10 to 12 minutes or until the buns' tops have turned slightly golden.

Step 18

Remove the tray from the oven and serve your lussekatter immediately.