Ingredients
150 g unsalted butter (melted)
5 dl milk
50 g fresh yeast
1 g saffron (grind with a bit of sugar)
1 1/2 dl sugar
1 tsp salt
250 g quark (Kesella in Sweden)
1 1/2 kg flour
1 egg
64 raisins
Preparation
Mix everything as for making bread, letting rise until double in size. Shape into 32 buns and let rise. Baste with whole egg and decorate with raisins. Bake at 230 C (450 F) for 8 minutes.
