Luciabullar

Ingredients

• 2 packages active dry yeast
• ¼ cup lukewarm water
• ½ tsp saffron threads
• ¾ cup and half, lukewarm
• ½ cup butter
• 2 eggs
• ¾ cup white granulated sugar
• 1 tsp salt
• 4–5 cups sifted all-purpose flour
• to taste raisins to decorate

Steps

1. Combine the yeast and warm water.
2. Mix the saffron into the warm half and half.
3. Let stand.
4. Combine the yeast and saffron mixtures.
5. Mix in the melted butter, eggs, sugar, and salt.
6. Mix half of the flour into the wet mixture.
7. Beat until well-blended.
8. Mix in additional flour until the dough is smooth but not too firm.
9. Knead on a floured surface for ten minutes.
10. Place the dough in a buttered bowl.
11. Let rise about 1½ hours or until doubled in volume.
12. Divide the dough into multiple pieces.
13. Roll each piece into a 7-inch-long snake.
14. Form into an 'S' shape with the ends curled in.
15. Place a raisin in each curl.
16. Place buns on a buttered sheet pan.
17. Cover.
18. Let rise 45 minutes.
19. Brush with beaten egg.
20. Bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through.