Saffron Buns (Lucia Buns)

Step 1: In a bowl combine the egg and sugar. In a bowl dissolve yeast in the water. In a separate bowl or measuring cup add salt to the milk.

Step 2: In a large bowl combine the egg, yeast mixture and milk mixture; and then beat or stir in 4 cups of flour.

Step 3: Stir in butter and then add remaining flour, mixing until a stiff dough is formed. Turn out onto a floured board and knead until smooth.

Step 4: Place dough in a greased bowl, turn to coat all sides and then let rise until doubled (1 - 1/2 hours). Punch down and let rise again until doubled.

Step 5: To shape into the Lucia Buns, on a floured board, pinch off pieces of dough about 2 inch or so (about size of an orange) and roll into strands 6 inches long and 1 inch in diameter. With a sharp knife, cut dough from both ends toward the center, leaving 1/2 inch uncut in the center.

Step 6: Turn each send out and up towards the middle (the buns will look like a four-leaved clover).

Step 7: Put a raisin in the center of each leaf (you need to push in the raisin or they will fall off when baked).

Step 8: Repeat for remainder of the dough.

Step 9: Place buns of a lightly greased baking sheet and let rise for 20 minutes or until puffy.

Step 10: Bake in a 375 degrees F oven for 20-25 minutes or until golden brown.

Step 11: Prepare glaze by placing coffee and sugar in a saucepan over medium heat and stir until sugar dissolves. Remove form heat and brush on the buns while they are still warm.