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.

https://scandinaviancookbook.com/st-lucia-buns-lussekatter/

https://alwaysusebutter.com/lussekatter-traditional-swedish-saffron-buns/

https://skandibaking.com/lussekatter-lucia-buns/

https://www.spatuladesserts.com/lussekatter-saffron-buns/

https://www.chainbaker.com/lussekkater/