Swedish Lucia rolls recipe
 These rich saffron buns are a traditional Swedish Christmas treat. They're delicious with a cup of coffee. 1 tsp saffron threads250ml/9fl oz tepid milk500g/1lb 2oz strong white flour7g/¼oz sachet of fast-action dried yeast1 tsp salt50g/1¾oz golden caster sugar50g/1¾oz unsalted butter, melted100g/3½oz Quark cheese1 free-range egg yolkhandful of raisins 1 tsp saffron threads 250ml/9fl oz tepid milk 500g/1lb 2oz strong white flour 7g/¼oz sachet of fast-action dried yeast 1 tsp salt 50g/1¾oz golden caster sugar 50g/1¾oz unsalted butter, melted 100g/3½oz Quark cheese 1 free-range egg yolk handful of raisins Method Grease a baking tray. Soak the saffron in the milk for 5-10 minutes.Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese.Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Preheat the oven to 220C/425F/Gas 7.Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes. Grease a baking tray. Soak the saffron in the milk for 5-10 minutes. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well. Add the Quark cheese. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Stir together briefly, then bring together as a dough. Knead on a floured surface for 10 minutes, or until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up. Knock back the dough and divide into 12 pieces. Roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up. Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Brush the rolls with the egg yolk, then place one raisin in the centre of each circle (two raisins per roll). Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack. Bake the rolls for 15 minutes, then remove from the oven and set aside to cool on a wire rack.