1 stick unsalted butter, room temperature
1 1/3 cup milk
1 (1/4th oz) packet active dry yeast
1/2 tsp saffron, lightly crushed
2/3 cup sugar
1 tsp salt
1/4 tsp cardamom
2 eggs, lightly beaten
4 1/4 cups flour
raisins for decorating
In a small pot combine the milk, butter and crushed saffron. Bring to a simmer and stir so the butter melts. When the butter has completely melted, remove from heat and let cool to lukewarm (about 100 degrees).
While your milk is cooling, combine the flour, salt, cardamom and sugar in a bowl of a Kitchen Aid mixer.
Sprinkle the yeast over the warm milk and stir. Let sit for five minutes.
Start the mixer on low speed using a paddle attachment. While the mixer is running, pour in the milk. Add the eggs and continue to beat until a dough forms.
Stick with the paddle attachment OR switch to the dough hook attachment. Regardless, turn your mixer to high and mix for eight minutes, or until the dough clears the bottom of the bowl. It will appear soft and sticky at first but keep going!
Transfer the dough into a greased bowl, cover with a dish towel and place in a warm spot to rise for 60 minutes.
After an hour, remove the dough and punch down. Divide dough into small 2-oz (roughly) sections. Roll each out to form a long snake. Curl up to an "s" and then tuck ends in to form a figure eight. Place these on a greased cookie sheet to rise for another 40 minutes.
While the dough is rising for the second time, preheat the oven to 400 degrees. Tuck raisins into each roll like photos above and brush buns with an egg wash (1 egg mixed with a little warm water). Bake for about 25 minutes until golden brown.