½ teaspoon saffron threads ½ cup golden raisins ¼ cup boiling water 2 packages active dry yeast ½ cup milk cup sugar 4 cups flour ½ teaspoon salt ½ teaspoon powdered cardamom ¼ pound butter at room temperature
Set the oven at 250°F. Put the saffron in a cup and the raisins on a plate and put them in the oven. After 5 minutes, remove the saffron and pour the boiling water over it. Let steep for 20 minutes (longer if you prefer) while you get on with the rest of the preparation. Turn off the oven but leave the dried fruit inside to stay warm. Mix the yeast with the milk and a teaspoon of the sugar and let stand for 10–15 minutes in a warm, but not hot, spot. Combine the flour, the remaining sugar, salt, and cardamom in a large mixing bowl. Add the yeast mixture and then the butter. When everything is thoroughly combined, add the saffron mixture, which should now be a deep marigold color. Mix and then add the warm raisins. Knead thoroughly until the dough is soft but not sticky. Roll it into a ball and put it in a bowl; cover with plastic and let it rise in a draft-free spot until it has doubled in bulk. This takes about 2 hours.
Knock the dough down by thumping it firmly several times. Knead it for 2–3 minutes. To make bread, shape it to fit a 9-by-5-inch bread pan, cover, and let rise for another 30–45 minutes or until it is higher than the top of the pan. While it is rising, heat the oven to 375°F. Put the bread in the oven and bake for 30–35 minutes. Makes 1 loaf.
To make buns, form the dough into 16 balls. Place these on a greased cookie sheet, flatten the tops slightly with your palm, cover, and let rise for about 25 minutes or until doubled in bulk. Turn the oven to 375°F while they are rising. Bake them for 15 minutes or until the bottoms are browned and sound hollow when rapped. Makes 16 buns.
To make lussekatter for Santa Lucia, form the dough into 12 strips. Twist each strip into an S-shape. Stick a raisin into each half of the S or in the curve of whatever twist you make. Let them rise under a cloth or plastic cover for another 25–30 minutes; then bake at 375°F until the bottoms are browned and they sound hollow when rapped, about 15 minutes. You could also form the dough into a braided wreath shape, another popular form for Santa Lucia. Makes 1 loaf or 12 rolls.