Lusekatter

1, grind your saffron with two pinches sugar, then mix with 1-2 tablespoons cognac/vodka/rhum. Marinate for a minimum of 1 hour before baking.
2, soak your raisins in cold water for 40-60 minutes before poking (deep!) into your lussekatter. That way they wont draw the moisture from your buns.

Sources