Swedish Saffron Buns (Lussebullar)

Ingredients

for 10 servings

• 1 cup
   milk (240 mL)
• ½ cup
   sugar, plus 1 tablespoon, divided(100 g)
• 1 teaspoon
   saffron thread
• 1 ¼ oz
   active dry yeast(35 g)
• 4 ½ cups
   all-purpose flour(560 g)
• 1 teaspoon
   kosher salt
• 1 teaspoon
   ground cardamom
• 3 large eggs, divided
• ¼ cup
   sour cream (60 g)
• 6 tablespoons
   unsalted butter, softened
• raisin, or chocolate chips

                 Preparation

1. 
   
2. In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
3. Sprinkle the yeast over the milk and let bubble, about 5 minutes.
4. In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
5. Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
6. Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
7. Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
8. Punch down the dough and flip onto a clean surface.
9. Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
10. Swirl the dough into a S shape starting at one end until the middle and then the other end.
11. Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
12. Preheat the oven to 400°F (200°C).
13. Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
14. Bake the buns for 10-12 minutes, or until golden brown and cooked through.
15. Enjoy!
16.