LUSSEKATTER à la CANS
(Lucia Cat aka Saffron Buns)

50 g Yeast 
100 g Butter (No half-ass "I can't believe it's not butter"-butter)
5 dl Milk
250 g Kesella (Quark/Curd Cheeses/Fromage Blanc)
2 bags (1 g) of Saffron
1 tbs Vodka or Cognac
1 1/2 dl Sugar
1/2 tsp Salt
Aprox 17 dl of Wheat Flour

Garnish: Raisins 
Frosting (not really): 1 Egg

Crumble the yeast in a dough bowl. Melt the butter in a saucepan. 
Add the milk and heat it to "finger heat" (37C). Pour it over the yeast  and stir until the yeast dissolves.
Add the "Kesella/Quark", sugar, salt and the majority of the wheat flour. Mix the saffron with the vodka/cognac
and add to the soon-to-be dough. Put your hand into the bowl and knead until the dough is firm and don't stick to the side of bowl.
Add more flour if necessay)! 

Cover the bowl with a kitchen towel and let the dough rest for 40 minutes.
Work the dough on a table top (with flour) and make aprox 35 "kusar" or whatever shapes you wanna do.
The original "Lussekatt" is shaped almost like the number "8". 

Put them on greased baking tins and garnish with raisins. 
Cover the baking tin with a kitchen towel and let the buns yeast for another 30 minutes. 
In the meantime you can turn on the oven and set the temp to 225°C.
Uncover the baking tins and put a very thin layer of whipped egg on every bun. Use a "kitchen brush"...don't know the correct word for it. 

Bake in the middle of the oven 5-8 minutes. If you decide to do bigger figures you have to double the baking time and lower the heat to 200°C.

Enjoy the "Lussekatt" with a glas of cold milk, or better: A BIG BOTTLE OF JULMUST!!!