Swedish Saffron Buns Recipe

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 degrees F.

Sprinkle the yeast over the milk and let bubble, for about 5 minutes.

In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.

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.

Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.

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.

Punch down the dough and flip onto a clean surface.

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

Swirl the dough into a S shape starting at one end until the middle and then the other end.

Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.

Preheat the oven to 400 degrees F.

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.

Bake the buns for 10 to 12 minutes, or until golden brown and cooked through.