Directions

1. In a small pot, heat milk, Rumi Saffron, and 1 Tsp. sugar together until steamy. Remove from heat and stir until sugar is dissolved. Let cool until warm to the touch, but not hot (~115 F). Sprinkle yeast over warm saffron-infused milk and let sit until foamy (~10 minutes).

2. Meanwhile, whisk together flour, salt, cardamom, and remaining sugar. Make a well in the center of flour mixture and add yeast-saffron-milk, eggs, butter, and sour cream. Mix just until the ingredients are well incorporated.

3. Knead dough (either by hand or with a mixer and dough hook), slowly incorporating the flour until dough is a little sticky to the touch. Shape dough into a ball and place in a large bowl. Cover and let rise in a warm place for 1-2 hours, or until the dough has doubled in size.

4. When dough is ready, punch down and knead briefly. Break off a piece and form into 2-inch-wide ball. Roll ball into a snake, about 14 inches long, and shape dough into S-shapes by curling ends in opposite directions. Place on lined baking sheet and repeat for remaining dough.

5. Cover and let buns sit for second rise for 30 min to 1 hour, or until buns are double in size. Preheat oven to 400 F. Brush buns with egg wash and place raisins in center of the S spirals, two raisins per bun.

6. Bake for about 10-11 minutes until the buns are golden brown, turning pan halfway through to ensure even browning. Remove and let cool for 5 minutes before eating….or serving to your parents!