In a small pot, heat milk, Rumi Saffron, and 1 Tsp. sugar together
until steamy. Remove from heat and stir until sugar is dissolved. Let
cool until warm to the touch, but not hot (~115 F). Sprinkle yeast over
warm saffron-infused milk and let sit until foamy (~10 minutes).
Meanwhile, whisk together flour, salt, cardamom, and remaining
sugar. Make a well in the center of flour mixture and add
yeast-saffron-milk, eggs, butter, and sour cream. Mix just until the
ingredients are well incorporated.
Knead dough (either by hand or with a
mixer and dough hook), slowly
incorporating the flour until dough is a little sticky to the touch.
Shape dough into a ball and place in a large bowl. Cover and let rise in
a warm place for 1-2 hours, or until the dough has doubled in size.
When
dough is ready, punch down and knead briefly. Break off a piece
and form into 2-inch-wide ball. Roll ball into a snake, about 14 inches
long, and shape dough into S-shapes by curling ends in opposite
directions. Place on lined baking sheet and repeat for remaining
dough.
Cover and let buns sit for second rise for 30 min to 1 hour, or
until buns are double in size. Preheat oven to 400 F. Brush buns with
egg wash and place raisins in center of the S spirals, two raisins per
bun.
Bake for about 10-11 minutes until the buns are golden brown,
turning pan halfway through to ensure even browning. Remove and let cool
for 5 minutes before eating….or serving to your parents!
