1. Melt butter or margarine in a pan and add the milk and the saffron. Warm the mixture to 37 deg C (100 deg F). Use a thermometer, the correct temperature is important!
2. Pour the mixture over the crumbled yeast then add the flour, sugar and salt. Mix into a smooth dough.
3. Cover the dough with a cloth and let it rise for 30 minutes.
4. Knead the dough on a floured surface. Divide the dough into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by the cloth.
5. Form each bun into a long sausage, 15-20 cm long, then arrange it into one of the above shapes. Press a few raisins into the dough.
6. Cover the "lussekatter" with the cloth and let them rise for 40 minutes.
7. Whisk the egg together with a few grains of salt and brush the "lussekatter" with the mixture.
8. Bake them for 5-10 minutes at 250 deg C (475 deg F) until golden brownish-yellow.
9. Let the "lussekatter" cool on a wire tray covered by the cloth.