Step 1

Combine the milk and saffron threads, and heat in a pan or in the microwave until warm. Let cool for 10 minutes.

Step 2

Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.

Step 3

Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon.

Step 4

Add the yeast and mix.

Step 5

Stir in the milk and sour cream. Bring together to form a dough.

Step 6

Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.

Step 7

Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1½ hours or until it has doubled in size.

Step 8

Grease two baking trays, or line them with baking paper.

Step 9

Tip the dough onto a lightly floured surface and knock it back in one or two punches.

Step 10

Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).

Step 11

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

Step 12

Place on the baking sheets and add a raisin into the centre of each of the two “eyes” of the rolls.

Step 13

Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.

Step 14

Preheat the oven to 220°C/425°F.

Step 15

Beat the egg and brush over the buns.

Step 16

Bake for 8-10 minutes or until golden brown.

Step 17

Cool on a wire rack before serve warm with cold milk, hot chocolate… or a cup of glögg (mulled wine).

Step 18

Enjoy!