Swedish Saffron Buns

Recipe View Gently heat the milk and butter in a saucepan over medium-low heat until the butter is melted and the mixture reaches 100°F (38°C). (5 minutes)

Recipe View Crumble the fresh yeast into a large mixing bowl. Pour the warm milk mixture over the yeast and stir until the yeast is completely dissolved. (2 minutes)

Recipe View Stir in the quark or sour cream, saffron, sugar, salt, and 7 cups of flour. Mix until a shiny, silky dough forms, adding more flour as needed to prevent sticking. (10 minutes)

Recipe View Cover the bowl with a clean cloth and let the dough rise in a warm place for 40 minutes, or until doubled in size. (40 minutes)

Recipe View Preheat your oven to 425°F (220°C) and line 2-3 baking sheets with parchment paper.

Recipe View Lightly flour a clean work surface. Punch down the risen dough and divide it into 35 equal pieces. (5 minutes)

Recipe View Roll each piece of dough into a rope, about 5-6 inches long. With the rope lying horizontally on the work surface, roll each end towards the center in opposite directions, creating an S-shape. (20 minutes)

Recipe View Place the shaped buns on the prepared baking sheets, leaving some space between each. Press a few raisins into the center of each swirl, if desired. (5 minutes)

Recipe View Cover the baking sheets with a clean towel and let the buns rise for another 30 minutes. (30 minutes)

Recipe View Gently brush each bun with the beaten egg. (3 minutes)

Recipe View Bake in the preheated oven for 5-10 minutes, or until the buns are puffed and golden brown. (10 minutes)

Recipe View Transfer the baked buns to a wire rack to cool slightly before serving. Enjoy!