Soak the raisins in boiling water.

Melt the butter and add the milk.

Add the saffron/tumeric when the mixture is handwarm.

Crumble the yeast into a large bowl and add the mixture. Mix until fully combined.

Add salt, sugar and the egg. Mix thoroughly.

Knead flour into the dough until the point where it separates from your hand and the bowl.

Shape the dough into a smooth ball and paste it with melted butter. Cover with film and let rise to twice the size. Approximately for 45-60 min.

Beat the dough on a floured table. Divide into 0.88 oz (25 g) portions. This is roughly a heaping tbsp of dough.

Roll the dough into 8 inch (20 cm) long rolls. Form the rolls into the shapes you want and add the raisins. 

Place the shapes on a baking sheet and let rise to almost twice the size.  

Mix the egg yolk with 1 tbsp water and paste the mixture on all the shapes.

Bake luciabollerne for 12 min at 437F (225C).

Enjoy warm as is or with butter and jam. Luciaboller keep for 3 months when frozen.