Step 1: Infuse the Saffron
Warm the milk (do not boil) and crumble in the saffron threads. Let sit for 10–15 minutes. This brings out the full color and flavor of the saffron.

Step 2: Activate the Yeast
In a large bowl, combine the saffron milk (cooled slightly to about 110°F), sugar, and yeast. Let sit for 5–10 minutes until it starts to foam.

Step 3: Make the Dough
Add the softened butter, salt, egg, and cardamom (if using). Mix in the flour, starting with 2 ½ cups, and gradually add more until a soft, slightly sticky dough forms.

Step 4: Knead
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1½ hours until doubled.

Step 5: Shape the Buns
Divide dough into 12–16 pieces. Roll each into a rope and curl the ends in opposite directions to form an “S” shape. Press a raisin into the center of each curl.

Step 6: Second Rise
Place buns on a baking sheet lined with parchment. Cover loosely and let rise for another 30–40 minutes.

Step 7: Egg Wash and Bake
Preheat oven to 375°F. Beat one egg and brush it over the buns. Bake for 12–15 minutes or until golden brown.

Step 8: Cool and Serve
Cool slightly before serving. Enjoy warm with coffee or tea.