Lussecats or saffron buns are something that is baked right now in virtually every Swedish home right now. An ancient tradition. Appearance may vary slightly but saffron is always in. Then you can choose if you want raisins in or not. Self , I love raisins and always has in plenty. Becomes so juicy and tasty 🙂

1 package dry yeast
75 g butter
0.5 g saffron
200ml sugar
500ml milk
1/2 teaspoon salt
1 egg
1/2 cup raisins
about 850 l wheat flour (equivalent to 500 g )
Crumble the yeast into a bowl. Melt the fat. Shock saffron with a bit of sugar in a mortar. Stir the saffron in the molten butter. Add milk and lukewarm dough broth to about 40 ˚c. Dissolve the yeast in a little of the dough liquor. Add the remaining dough broth , sugar, salt and eggs. Mix in the raisins. Working in almost all wheat flour and knead the dough for about 5 minutes in the machine or 10 minutes by hand. Sprinkle a little flour over the dough. Let it rise under a cloth for 30-45 minutes.
Put the dough on floured work surface. Knead possible, in the rest of the flour. Bake the dough for buns. Place them on baking trays with baking paper. Let rise under a cloth for 30-45 minutes. Preheat the oven to 225 ˚c. Brush with beaten egg. Bake in the oven for 8-10 minutes. Let cool on a rack covered with a tea towel