These sweet Scandinavian buns are traditionally eaten to celebrate St. Lucia's Day in December, but they're so tasty you might want to make them all year!

Preparation

In a work bowl, combine yeast and milk, then let stand for 5 minutes until frothy.

Blend in sugar, butter, 1 egg, salt, and cardamom. Stir in 3½ cups flour to form a dough.

To knead in a standing mixer, use a dough hook on high speed until dough pulls cleanly from the sides of the bowl, about 6 minutes. If dough is still sticky, add flour 1 tablespoon at a time until dough pulls free. To knead by hand, scrape dough onto a floured board. Knead until smooth and elastic, about 10 minutes, adding as little flour as possible to prevent sticking.

Place dough in a greased bowl, then cover bowl with plastic wrap and let dough rise in a warm area until it doubles in size, about 1½ hours.

Punch down the dough, then turn it out onto a board and knead lightly. Pinch off ½-inch balls of dough, then roll each one into a smooth rope about 10 inches long. On a lightly greased 10x15-inch baking sheet, form each rope into an "S" shape by snugly coiling the ends in opposite directions.

Place raisins in the center of each coil. Cover buns and let rise for 25 minutes, or until doubled in size.

Preheat oven to 350°F. 

Beat the remaining egg and brush it onto the buns. Place baking sheet in the oven and bake for 15–20 minutes.