About 40 pcs
Ingredients:
100 g of butter
1 g saffron (2 envelopes)
5 dl milk
50 g of yeast
250 g kesella (1%)
2 1⁄4 dl granulated sugar
1 tablespoon freshly ground cardamom
1⁄2 tsp salt
approx. 1.5 l wheat flour
For garnish:
1 dl raisins
1 beaten egg
Do this:
Melt the butter in a saucepan together with the saffron. Pour in the milk and heat until it is finger warm. Crumble the yeast into a bowl and stir it into a little of the milk mixture.
Add the rest of the milk mixture, kesella, sugar, cardamom, salt and most of the flour. Work the dough until it becomes shiny, smooth and leaves the edge of the bowl. Leave to rise under a cloth for 30 minutes. Place the dough on a lightly floured baking sheet.
Work it smoothly and divide into two parts. Roll the parts into lengths that are divided into 20 pieces each. Roll each piece into a thin roll and shape into fluffy cats. Place on trays with baking paper and press raisins deep into the buns. Leave for a further 30-40 minutes under a baking sheet.
Heat the oven to 225°. Brush the buns with egg. Bake them in the middle of the oven for 6-8 minutes until they are golden brown. Leave to cool under a cloth.
Photo: Tomas Yeh
