Saffron buns are served in Sweden every December. You can get them without the saffron too, but then there is cardamom in it. If you want to try the cardamom version, add 6g (0.21 oz) cardamom powder to the dough.
Ingredients 4 servings
300 ml (10.14 fl oz) milk
0,5 g (0.18 oz) saffron
55 g (1.94 oz) eggs
55 g (1.94 oz) butter
55 g (1.94 oz) sugar
600 g (21.16 oz) wheat flour
25 g (0.88 oz) fresh yeast
20 g (0.71 oz) raisins
1 egg for the egg wash
75 cl red wine
1 cinnamon stick
4 cm ginger
150 g (5.29 oz) sugar
20 cardamom pods
Zest from one orange
Mix the milk, saffron, eggs, butter and yeast in a bowl until the yeast has dissolved.
Add the sugar and four.
Knead for 10 minutes. The dough should be slightly sticky.
Let the dough rise for 1 hour.
Add some more flour if the dough is too sticky to handle.
Shape 30 cm, thin, cylinder shapes. Roll the cylinder in an s-shape.
Stick one raisin in each s-shape middle on the top and bottom.
Let the dough rise for 1 hour. Preheat the oven to 175° C (347 degrees Fahrenheit).
Whisk one egg for the egg wash and use a pastry brush to give the bun a light coating.
Bake for 10-15 minutes until the buns are golden brown.
Cool on a wire rack under a baking towel.
Heat the wine in a large pot. Add all the spices and sugar.
Simmer for 5 minutes.
Strain and serve hot.
Serve the mulled whine with raisins, almond slivers and the saffron buns.