Heat the butter and milk in a saucepan to 37 degrees (hot to touch).
Crumble the yeast in a large bowl. Pour a little of the warm milk mixture in bowl and mix until all the yeast has dissolved. Mix in the rest of the liquid.
Mix quark, saffron, sugar and salt.
Start adding the flour a little at a time and work the dough until smooth. Add more flour until it stops being sticky (otherwise it will be difficult to roll good balls after fermentation without smudging down ).
Cover the dough with a cloth and let it ferment at room temperature for about 60 minutes.
Place the dough on a floured surface and knead it a few minutes, add some milk while you knead if necessary. Should be light and fluffy to the touch.
Divide the dough into about 30 pieces. Roll the pieces into long 'snakes' about 20 cm.
Twist the ends to the round of pleadings in the middle. The should look like giant letter "S" -ess. Put them on a sheet that is greased or lined with baking paper.
Press the raisins in the two centers and then let ferment additional 45 minutes to double the size. Really important!
Preheat the oven to 225°C (425°F) .
Whisk up an egg with a tablespoon milk and brush the buns with the mixture. This is an egg wash.
Bake in middle of oven about 5-8 minutes until they become golden brown. Watch them carefully so they do not burn! Seriously, I sit and watch mine because it only takes a minute before they get all screwed up.
Remove the buns and let them cool on a grate. They're ready to eat now!
Enjoy lussekatter with a glass of milk or mulled wine (glögg in Swedish). Eat them warm if possible too.
Makes about 30 buns.
Contributor; Preeti Pradhan - please read her blog lost in Sweden
If you would like to purchase quark (kesella) please contact: The Vermont Butter and Cheese Creamery
more bread recipes more about St. Lucia Day (in Sweden and in Sicily) more about Swedish Christmas more cookies