Saffron buns

2 packages of dry yeast (4 tsp)
2 cups milk
1 1/2 sticks of butter or margarine
1/2 cup sugar
1 tsp salt
1 egg
4-5 cups of flour
1-2 grams saffron
raisins (decorations)

The ingredients are the same as for cinnamon rolls, follow the same directions. Add the saffron to the liquid and mix. Add the egg as the dough is kneaded. Take a piece of dough, roll it out into a long string, thick as your finger and about 4-5 in (10-12 cm) long. Roll up both ends in opposite circles until they meet about midway. Place a raisin into the center of each circle. This is called a "lussekatt". Let the "lussekatt"'s rise about 30-40 min in a nondrafty environment. Baste with whipped egg and bake in 420-440 F, or until golden. Serve with homemade gingerbread cookies and coffee or milk.