Steps
- Grind 0.4g of saffron threads with 3g of sea salt. Stir in 1½ teaspoons of vodka and leave for 30 minutes; soak raisins in hot water separately.
- Warm 300ml of milk to 95°F / 35°C. Mix 500g of bread flour, 100g of superfine sugar, and 7g of instant yeast in a stand-mixer bowl.
- Beat 1 large commercially pasteurized egg and reserve half. With the dough hook running slowly, add the milk, saffron mixture, and remaining egg to the flour.
- Add 90g of softened cubed unsalted butter gradually over 3 minutes. Knead until soft and slightly sticky, adding a little flour if needed, then knead for another 2-3 minutes.
- Shape into a ball, cover in the bowl, and rise for 1-2 hours, until doubled.
- Deflate gently and divide into 16 pieces. Roll into ropes at least 12in / 30cm long, curl both ends in opposite directions into S shapes, and place on lined baking sheets.
- Drain the raisins and press one into each coil. Mix the reserved egg with 1 tablespoon of water and lightly brush the buns; cover and rise for about 1½ hours, until doubled.
- Meanwhile, preheat the oven to 425°F / 220°C. Bake for about 7 minutes, until golden brown.
- Brush again with the egg mixture, transfer to a wire rack, cover, and cool.