INSTRUCTIONS

1. Crumble the yeast into the wheat dough in a bowl and add the milk. Mix until the yeast is completely dissolved in the milk.
2. Then put in the saffron, butter cut into pieces, vanilla sugar, caster sugar, eggs and half of the wheat flour. Work together into a sticky dough and then add
   the salt and more flour as needed.
3. Knead thoroughly for at least 10 minutes with a machine. Divide the dough into 30 equal-sized pieces and shape into lussebuns.
4. Place all the buns on sheets of baking paper with plenty of space
   between them, stick some raisins in the buns and leave to rise under a baking sheet for 2-3 hours depending on the temperature in your kitchen.
5. Brush the buns with the beaten egg. Bake them at 200 degrees for about 15 minutes or until they have a nice golden brown color.
6. Prepare the syrup while the buns are baking in the oven. Heat the sugar and water in a saucepan until the sugar crystals melt. Remove the pan from the heat and let cool. Brush the buns with the syrup as soon as they come out of the oven.