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- 1 teaspoon saffron threads
- 240 milliliters milk (1 cup)
- 50 grams unsalted butter (1,7 oz. / 1/4 cup / 4 tbsp)
- 100 grams sour cream or Greek yogurt (3,5 oz. / 1/2 cup)
- 500 grams bread flour (1 lb / 4 cups)
- 50 grams caster sugar (1,7 oz. 1/4 cup)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ teaspoons active dry yeast
- 24 raisins or sultanas
- 1 egg, beaten
- 2 tablespoons brandy (optional)
- ½ teaspoons ground cardamom (optional)
- Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. 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. Add the sugar, baking powder and salt, and mix with a wooden spoon.
- 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.
- 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.
- 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).
- Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape.
- 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 220°C/425°F.
- Beat the egg and brush over the buns.
- 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 glögg (mulled wine).
- Find more recipes on my blog http://alalemon.com