Procedure
1) Melt the butter, add the milk and stir.
2) Add the yeast and the saffron into a bowl, then add the butter-milk mixture and mix well. Add the quark, sugar, salt and mix again. Next, add the flour and knead to a smooth dough. Cover and leave it to prove for about 45 minutes.
3) Once the dough has risen, tip it onto a clean workspace and divide it into 40 equal pieces. Roll each piece into a long rope „snake“. You might need to stretch the dough a couple of times as it tends to spring back. Spiral the ends, one at the time and in the opposite direction, to form a „scrolled“ S. Place the prepared lussekaters onto a baking tray lined with parchment paper, brush them with a beaten egg and decorate with the top and the bottom spirals with some raisins.
4) Bake in the preheated oven at 220C / 200C fan for about eight minutes. Enjoy!
