Lussekatter
Swedish Lucia Buns

Double amounts if passing out to large numbers of people on Santa Lucia Day.

Dough:
1 package active dry yeast
1/4 C warm water
3/4 C soy milk
1/2 C butter
1/2 C sugar
2 eggs
1/4 t salt
1/4 t saffron
2 C whole wheat flour
2 C white flour

Dissolve yeast in warm water and set aside.
Warm milk and add butter to melt.
Grind saffron in coffee grinder with flour, then add to milk and butter.
Mix all in mixing bowl and mix for 3 minutes.
Add the rest of the flour with a wooden spoon.
Knead dough, adding a little flour for easy handling.
Put in a bowl and let rise until doubled.
Roll out on to floured board, cut in to pie slices and roll. Alternatively cut in to strips, roll them and braid them and add a raisin at the top of the braid to be traditional -- might want to consult with Helen on that.
Let rise on sprayed cookie sheets.

Brushing:
1 egg
2 T water

Brush Lussekatters with brushing.

Bake at 450 degrees for 10 minutes.