Lussekatter (Santa Lucia Buns)

Combine 1/2 cup of the flour with the sugar, salt, and yeast. Over low heat warm milk and butter. Add to the flour mixture gradually with the saffron and the cardamom seeds. Beat on medium for 2 minutes. Beat in eggs and another 1/2 cup of flour. Beat for 2 minutes at high speed. Sir in the remaining flour, a cup at a time, and beat until the dough begins to come away from the side of the mixing bowl.

Put the dough on a floured board and knead for 10 minutes, or until smooth and elastic. Place dough in a greased bowl and leave to rise in a warm place, covered with a cloth until double in bulk (about 1 hour). Punch dough down, turn over, and let rise again until double in bulk.

Turn onto floured board. Shape into a roll about 3 inches in circumference. Cut off pieces of dough about 3 inches long and 1/2 inch wide. Form into X's. Dot with raisins. Cover and set in a warm place to rise for about an hour, or until double in size.

Preheat oven to 400 degrees. Brush the buns with a pastry brush dipped into beaten egg. Bake about 12 minutes.