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Saffron Buns (St. Lucia's Buns)

Ingredients:
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1 1/2 cups milk 
1 g saffron 
50 g fresh baker's yeast 
3/4 cup sugar 
2/3 cup butter or margarine 
5 cups all purpose flour 
1 egg 
1 cup raisins 
a pinch of salt

Cooking:
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Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to the body temperature. Use a thermometer, the correct temperature (36.6 degrees C or 100 degrees F) is important! Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 degrees C (72-75 degrees F).
Mix into a smooth dough. Cover the dough with a piece of cloth and let it rise for 30 minutes. Knead the dough, divide it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth.

Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough. 

Cover the buns with a piece of cloth and let them rise for 40 minutes. Whip the egg together with a few grains of salt and paint the buns with the mixture. Bake them for 5-10 minutes in the oven at 250 degrees C (475 degrees F) until golden brownish yellow.