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1
In the bowl of a standing mixer with the paddle attachment, mix together the yeast, milk, saffron, and 1 tsp sugar. Let sit until foamy (about 10 minutes)
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2
Stir in the remaining sugar, along with the flour, salt and 2 eggs.
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3
Mix on low speed until the dough forms and gathers around the paddle. Replace the paddle with the dough hook and add butter.
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4
Kneed on medium-high until the dough pulls away from the side of the bowl.
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5
Transfer dough to a large greased bowl and cover with plastic wrap. Let rest in a warm place until it doubles in size (about 1 hour).
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6
Divide the dough into 32 pieces and roll each piece into an 8-inch long rope.
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7
Form each roll into and S shape, then roll each end into a tight spiral (it will look like a curlicue S)
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8
Place shaped dough about 2 inches apart on baking sheets lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 30 minutes
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9
Heat oven to 400 degrees F.
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10
Uncover the dough and place a raisin at the center of each of the spirals
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11
Lightly beat the remaining egg with 1 tablespoon of water and brush each bun with the egg mixture
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12
Bake until buns are golden brown and cooked through (about 16 minutes)
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13
Transfer buns to a wire rack and let cool for at least 10 minutes before serving
