Step 1

Place the saffron threads in a little bowl and add the one tablespoon of hot water. Stir and let stand for a few minutes.

Step 2

In the bowl of a stand mixer equipped with a hook, combine the yeast, the lukewarm milk and one tablespoon of the sugar. Let the mixture stand until the yeast foams, about 5-6 minutes.

Step 3

Add the remaining sugar, salt, melted butter, egg, raisins and dissolved saffron. Mix well and then add half of the flour. Gradually add the rest of the flour and mix until dough is smooth and not too firm. (It should clear from the sides of the bowl.)

Step 4

Place the dough in a medium-sized bowl that has been buttered. Turn the dough over in the bowl so that it is well greased on all sides. Cover and let rise for two hours at room temperature.

Step 5

Punch the dough down. With floured hands, pinch off small pieces of dough and roll them out on a lightly floured surface to form a thick strip, about 8” long. Curl each end of the strips in opposite directions, creating an “S” shape. Place one raisin at each end and gently press it in the dough. Place the buns on two baking sheets, lined with parchment paper. Let them rise for 45 minutes.

Step 6

Preheat oven to 375°F. Make the glaze by beating the egg in a small cup and then stirring in the two tablespoons of milk. Brush each bun with the glaze and bake for 10-15 minutes (depending on the size), or until golden brown and puffy. Be careful not to over bake!