St. Lucia Saffron Buns

Directions

In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115 degrees F, or warm to the touch, but not hot. Sprinkle the yeast over the warm saffron-infused milk and let sit for 5 to 10 minutes until foamy.

In the bowl of a stand-up mixer* whisk together 3 1/2cups of the flour, remaining 1/4 cup of sugar, salt and ground cardamom . *You can make this recipe without a mixer, for me it's just a bit easier with one. Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.

Switch to the dough hook of your mixer . On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. . Roll the ball out into a snake, about 14 inches long. Then Curl the ends in opposite directions, forming an "S" with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough.

Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

Preheat oven to 400 degrees F . Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the "S" spirals.

Place in the oven and bake at400 degrees F for about 10 to 11 minutes , until the buns are golden brown. Remove from oven and let cool for 5 minutes before eating.