- 1 gram saffron
- A splash of light rum
- 100 gram yeast
- 200 gram butter
- 1000 gram milk
- 500 gram qvark ( mixed smooth)
- 290 gram sugar
- 1 gram salt
- 1950 gram flour
- 1 egg
Put the saffron in an airtight jar that dont get discolored, pour the rum over it and let it sit for a while (I left it for one day).
Crumble up the yeast in a bowl, melt the butter in saucepan, add the milk and heat it to a maximum of 37°C/98°F.
Pour the butter milk mix over the yeast, add the qvark, saffron, sugar, salt and most of the flour.
Mix the dough together smoothly. Add more flour if needed but remember that you will get more flour in the dough when you make the buns.
Let it ferment for about 30 minutes.
Put the fermented dough on a floured surface. Divide the dough into 70 pieces if you want to do ordinary s-shapes or let you imagination run wild.
Put the buns on a tin on a sheet of baking paper, garnish them with raisins and let them ferment for another 30 minutes.
Preheat the oven to 225°C/435°F. Brush the buns with whipped egg, bake in the middle of the oven for 5.8 minutes.
Let the buns cool on a grate.