In a small pot, pour in the water, Cognac, and two large pinches of saffron. Bring the mixture to a boil.

Once it starts boiling, turn off the heat and let the saffron mixture infuse overnight.

Take a stand mixer bowl and pour in the saffron-infused water. Add flour, sugar, milk powder, salt, butter, and yeast.

Using the hook attachment mix the ingredients on low speed for 5 minutes.

Scrape down the sides of the bowl and increase the speed to medium-fast.

Continue mixing the dough for 25-30 minutes. To check if the dough is ready, dip your fingers in water and pull off a piece of dough. Stretch it with your fingers, and if it doesn't rip and you can see your fingers through it, the dough is ready.

Take the dough out of the bowl and shape it into a flattish rectangular shape. Wrap it tightly in plastic wrap and refrigerate for at least one hour to relax.

After the dough has rested, portion into 60g pieces. Roll each piece into a ball and then use the flat of your palm to shape them into a hot dog shape.

Roll and lengthen the hot dog shape into a rope, and then twist it into an "S" shape. Insert raisins into the eyes of the "S".

Let the dough proof until it doubles in size.

Preheat the oven to 200C/400F and bake the Lussekatter for 6-8 minutes or until they turn golden brown.

Once they come out of the oven, brush them with beaten egg to keep them soft and give them a beautiful shine.

Lussekatter are best enjoyed fresh, so let them cool and enjoy!