Zubereitung

1. 1

   Combine the milk and saffron threads, and heat in a pan or in the microwave until warm.

2. 2

   Let cool for 10 minutes.Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.Sift the flour into a bowl.

3. 3

   Add the sugar, baking powder and salt, and mix with a wooden spoon.

4. 4

   Add the yeast and mix.Stir in the milk and sour cream. Bring together to form a dough.Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.

5. 5

   Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1 hours or until it has doubled in size.Grease two baking trays, or line them with baking paper.Tip the dough onto a lightly floured surface and knock it back in one or two punches.Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).

6. 6

   Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form and S shape.

7. 7

   Place on the baking sheets and add a raisin into the centre of each of the two eyes of the rolls.Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.Preheat the oven to 220C/425F.Beat the egg and brush over the buns.

8. 8

   Bake for 8-10 minutes or until golden brown.Cool on a wire rack before serve warm with cold milk, hot chocolate or a cup of glgg (mulled wine).Enjoy!