LUCIA BUNS

1/2 c warm water
1/8 t saffron
2 pkg yeast
1-1/2 c warm milk
1/2 c sugar
2 t salt
2 eggs
1 stick Oleo
7 - 7-1/2 c flour
raisins
confectioners sugar glaze

Dissolve saffron in 2 T boiling water. Add warm water to make 1/2 c liquid for dissolving yeast. (It can be made without saffron, but the saffron is traditional, but very expensive.) Dissolve yeast in water. Add milk, sugar, salt, egg, oleo and half of flour. Mix until smooth. Add enough flour to handle easily. Knead until smooth (5 min). Let rise till double, about 1-1/2 hr. Punch downp let rise again for about 30 minutes.
 
To shape, divide dough into 3 parts. Roll each piece 1/4" thick on lightly floured board. Cut into strips, 4x1/2". Cross 2 strips to  make an "X" on lightly greased baking sheet. Then curl each end out and in to form a broken "8". Press 4 raisins into each  bun at ends of broken 8. Brush with egg yolk diluted with 2 T cold water. Let rise 15 minutes. Bake at 400 degrees for 10-12 min or until golden. While warm top with glaze made from powdered sugar moistened with a little milk to get spreading consistency and a touch of vanilla. Makes 4 doz. (In Sweden and in our house this marks the beginning of the Christmas season. On December 13-we use the nearest Sunday), the girls get up very early and, dressed in white, they serve their parents Lucia buns in bed.)

Source: Mary Glass