3/4 cup milk (175 ml)

1/2 teaspoon saffron threads

1 teaspoon plus 1/4 cup (50 g) white, granulated sugar

One 1/4-ounce packet active dry yeast (

1/2 to 4 cups (490 g to 570 g) all purpose flour

1/2 teaspoon kosher salt

The seeds from 3 cardamom pods, ground (optional)

1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened

1/4 cup of sour cream (or quark if available)

2 large eggs

Raisins

1 egg, beaten

1 In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool.

2 Sprinkle the yeast over the warm saffron-infused milk and let sit for 5 to 10 minutes until foamy.

3 Whisk together 3 1/2cups (490 g) of the flour, remaining 1/4 cup of sugar, salt and ground cardamom if using.

4 Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.

5 Start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

6 Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. 

7 When the dough has doubled in size, gently press it down and knead it a couple of times. Make a ball, roll into a snake, then curl the ends in opposite directions, forming an "S" with spirals at each end. Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

8 Preheat oven to 400°F (205°C). Brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals. Cook for about 10 minutes are golden brown.