Two versions, one from NYTimes, one from simplyrecipes.com, both slightly edited.
NY Times
Place
3.3 ounces butter, melted
1 3/8 cups lukewarm milk
in a medium bowl. Warm to 105-110 degrees in microwave.
Grind
1/2 teaspoon saffron
a pinch of the sugar
36 cardamom seeds (double this or it's all saffron, all the way)
and stir into the mixture. Dissolve
.94 g fresh yeast (or .75g rapid-rise yeast)
in the lukewarm butter mixture, then add
4.5 oz sugar
1/4t salt
Gradually add enough of
500g wheat flour, or as needed (perhaps 550g even)
to make a workable dough, kneading for 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.
Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Form 16” tapered rods and roll into “S” shapes.
Place on lined baking sheets, and allow to rise again for 30 to 45 minutes.
Preheat the oven to 400.
Brush the buns with
a beaten egg,
and press
raisins or currants
lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.
Simplyrecipes version:
Heat
3/4c milk
1/2t saffron threads
1t sugar
until warm and saffron is dissolved. Sprinkle
1 1/4-oz active dry yeast packet or 1oz rapid-rise yeast
over the milk and let sit 5-10 min until foamy.
In large stand-mixer bowl, whisk
490g flour
1/4c sugar
1/2t salt
36 cardamom seeds, ground up (double this or it's all saffron, all the way)
Beat
2 large eggs
with
1/4 c sour cream
Make a well in the flour mix, add
the yeast-milk-saffron,
the egg mix
1/2 stick softened unsalted butter
and mix with a spatula until well incorporated
Switch to dough hook, and start kneading at low speed. Slowly, a T at a time, add
flour
kneading after each addition, until dough is a little sticky to the touch, but doesn’t completely stick to your hands when you handle it. Shape into a ball , cover with plastic wrap, and let rise 1-2 hours, until doubled in size.
Pull off 60-70g balls of dough, roll into a tapered snake, and for “S”s.
Let rise again, covered in plastic wrap, 30 min - 1 hour. Preheat oven to 400.
Brush with
egg wash
and optionally decorate with
raisins or currants at the S-centers
Bake at 400 for 10-11 min, turning halfway through to ensure uniform cooking. Let cool 5 min before eating.