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1
Place the butter and milk in a medium bowl.
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2
Using a mortar and pestle, grind the saffron with a pinch of the sugar, and stir into the mixture.
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3
In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar and the salt.
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4
Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook.
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5
Shape into a ball, sprinkle with a little flour and cover with a cloth.
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6
Allow to rise in a warm spot for 30 to 45 minutes.
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7
Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky.
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8
Shape as desired into buns, braids or lengths.
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9
Place on lined baking sheets, and allow to rise again for 30 to 45 minutes.
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10
Preheat the oven to 400.
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11
Brush the buns with beaten egg, and press raisins lightly into the dough.
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12
Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry.
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13
Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes.
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14
Cool the buns on a rack under a cloth.
