Preheat the oven to 435℉ and line 2 baking sheets with parchment paper.

In a small saucepan over medium heat, melt the butter. Stir in the milk until combined and remove from heat.

In a large bowl, combine the hot milk and yeast. Stir until yeast is dissolved. Stir in the sugar, saffron cardamom, and the egg until well blended.

Slowly, with an electric mixer, beat in the flour. The dough will be sticky but just keep mixing. Cover the bowl and let the dough rise for 30 minutes.

Lightly flour the counter and knead the dough well, adding flour if it is too sticky. Make a dough ball and cut it into four quarters. Roll each quarter into a roll. Cut strips, crosswise, out of the roll between 1" - 1 1/2" thick.

Roll the strips into Lussekatter shapes. (I think the S shape with swirls at each end is the easiest). Add raisins for decoration. Place the rolls on the baking sheets, cover, and rise until they double in size, about 30 minutes.

In a small bowl, beat the egg and brush the egg onto each bun for an egg wash.

Bake for 7-10 minutes, until golden brown.