Bloom the saffron:
Crush the saffron threads and mix them with 2 tablespoons of warm milk. Let sit for 10–15 minutes to release the color and flavor.
Activate the yeast:
Warm the milk (not too hot) and mix in sugar. Sprinkle yeast on top. Let it sit 5–10 minutes until foamy.
Mix the dough:
In a large bowl, combine flour, cardamom, and salt. Add saffron milk, melted butter, and yeast mixture. Knead until smooth but slightly sticky.
First rise:
Cover the dough and let it rise in a warm place for 1–1.5 hours, until doubled in size.
Shape the buns:
Divide dough into 12–16 pieces. Roll each into a 10-inch rope and curl ends toward the center to form an S-shape. Place a raisin in each spiral.
Second rise:
Place buns on a parchment-lined tray. Cover lightly and let rise 30 minutes.
Bake:
Preheat oven to 375°F (190°C). Brush buns with beaten egg. Bake 12–15 minutes until golden.
