• 50 g yeast (3 t if using dry yeast)
• 2 cups (5 dl) milk
• 3/4 cup + 1T (2 dl) sugar
• 200 g butter
• 1 g saffran
• 1 t salt
• 2 eggs, lightly beaten
• 6 cups (14 dl) all purpose flour
• 1 egg, lightly beaten, for brushing
• 2 raisins per bun for decoration.

Dissolve the saffron in a little milk.

Put some of the flour in a large mixing bowl and add the dry yeast. (If using fresh yeast, dissolve it in some of the milk.

Melt the butter and add the milk. Heat until fingerwarm. Add the dissolved saffron.

Add half of the flour, sugar, salt and eggs, one at a time, to the mixing bowl, and the liquid. Add the rest of the flour, a little at a time, until the dough no longer sticks to the side of the bowl. I use an electric mixer.

Let the dough rise for 10 minutes. Put the dough on a work surface and knead it a couple of minutes. Cut the dough in 25-30 pieces. Roll each piece out between your hands and make them into “S”-shaped buns. Put them on a parchment paper covered baking tray and let them rise 30 minutes.

Preheat the oven to 450 F/225 C

Brush the buns with the beaten egg and decorate with the raisins.

Bake for 8-10 minutes or until the buns are lightly browned.