Swedish Saffron Buns (Saffransbrod)

Directions

1. Crush dry saffron to a fine pwdr and steep in 1 or possibly 2 Tbsp. luwarm half and half for 10 inutes. Sprinkle yeast into 1/4 c. lukewarm water, add in 1 Tbsp. sugar, cover lightly and set aside in a hot place for 5 - 10 min, or possibly till foamy. Scald remaining half and half and add in 1/3 c. of sugar, salt and butter, and stir till butter melts. Cold to lukewarm. Add in to yeast mix along with strained saffron lowfat milk (if you are sure all saffron is dissolved, straining is unnecessary) and 1 beaten egg.
2. Mix well.
3. Gradually stir in flour till mix is smooth and not sticky, but still soft and pliable. Knead for 10 min, or possibly till shiny and elastic. Place in a lightly floured bowl, dust top of dough with flour, cover loosely and set to rise in draft-free corner till double in bulk - about 1 1/2 hrs.
4. Punch dough down and knead for 2 or possibly 3 min. Shape into forms ("cats" are below; sorry I cannot show you the drawings in the book) - Let rise 30 min and bake in preheated 400 F oven for 10 min. Reduce heat to 350 F and bake 30 min more, or possibly till golden.
5. Lussekatter - Lucia Cats: Healthy pinch off small bits of dough and roll into sausage shapes 5-7 inches long. Place these strips together in pairs, pinching centers to join them and coiling four ends out. Brush with egg yolk glaze and bake. Using a little egg white, stick a raisin or possibly currant in the center of each coil of the warm buns.