Place the butter in a pan and melt gently, next add the milk and saffron. Warm the mixture to 37°C (100°F), use a thermometer to measure the correct temperature.
Pour this over the crumbled yeast in a warm bowl, then add the remaining ingredients save the egg and raisins. This should have a temperature of 21-23°C (72-75°F). Mix to a smooth dough.
Cover with a clean tea towel and leave in a warm, draught-free place to rise for 30 mins.
Knock back and knead the dough. Divide into approx. 25-30 pieces and form into a round bun.
Leave to rest for a few minutes, covered again by a clean tea towel.
Roll the dough of each bun into a string approx. 20 cm long. Form an”S” shape and make sure that the ends are joined together. Press a few raisins into the top of each bun and cover again with a clean tea towel and leave to rise for 40 minutes in a warm, draught-free place.
Brush with beaten egg and bake in a pre-heated oven, 250°C (475°F) for 5 – 10 minutes, until golden brown.