Swedish Saffron Buns with Sea Salt

Instructions

1. Combine the hot water, saffron and yeast and let sit for 10 minutes until the saffron softens and the yeast becomes frothy.
2. Mix and knead together by hand or using a mixer, the saffron water, yeast, milk, sugar, butter, salt, 1 egg, egg yolk and flour to make a soft, elastic dough. Gently knead into ball and set aside, covered with a cloth, in warm place to rise until doubled in size, about 1 hour.
3. Prepare 2 baking sheets, by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 24 pieces. Roll each piece into a rope, 5-6" long.
4. With the rope lying flat on the work surface, roll each end toward the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets and garnish with cranberries. Cover with a towel and allow to rise for an additional 30 minutes while oven preheats to 425°F.
5. Beat the remaining large egg to make an egg wash and gently brush each bun. Sprinkle buns with salt, then bake in the oven until puffed and golden, 5-10 minutes.