Lussekatter (Saffron buns eaten on Lucia Day)

For our non-Swedish friends, who may want to bake their own yummy lussekatter/saffron buns:

50 g yeast
200 g melted margarine
5 dl soy milk
1,5 dl sugar
0,5 tsp salt
1 g saffron
1,4 l flour (roughly; better with less than too much)
1 dl raisins

Mix cumbled yeast with sugar and salt in a big bowl (use a kitchen machine). Mix the melted margarine with the soy milk; it should have a temperature around 37 degrees Celsius. Pour the milk mix over the yeast-sugar and mix. Pour the risins and the flour into the bowl and mix well; like 3-4 minutes with a kitchen machine/hand mixer.
Let the dough ferment for at least 30 minutes.
Roll the dough to bund that looks like S:s (the dough is enough for 48 buns).
Let the bund ferment for 30 minutes.
Bake the buns in the oven 5-7 minutes (until they have a nice slightly brwon colour) on 250 degrees Celsius.
Let the bund cool off and then - enjoy! :)