In a small saucepan, heat the milk, saffron, ¼ cup of the sugar, and butter together until the butter melts. Be careful not to boil the milk; it just needs to be warm to activate the yeast.
Add the yeast to the warm milk mixture and let it sit for about 5 to 10 minutes. You want the yeast to dissolve completely; if the milk is too hot, it can kill the yeast.
In the bowl of your mixer, combine the flour, salt, and cardamom. Make sure to mix these dry ingredients well so that the flavor is evenly distributed.
Pour in the milk mixture, then add the eggs, sour cream, and raisins. Using the hook attachment, mix on medium speed until the dough becomes smooth and elastic. This can take about 10 minutes.
Once the dough is ready, place it in an oiled bowl and cover it with plastic wrap. Put it in a warm spot and let it rise until it doubles in size, which usually takes about 1 to 2 hours.
Preheat your oven to 400°F (200°C). Meanwhile, prepare a large baking sheet by lining it with parchment paper.
Lightly flour your countertop and gently turn the dough out onto it. Divide the dough into 12 equal pieces.
Roll each piece into a rope that is about 8 inches long. Shape each piece into the letter 'S', which is a fun and traditional way to present these buns.
Place the shaped buns on the prepared baking sheet, leaving some space between each. Cover them with plastic wrap and let them rest for another 30 minutes until they have doubled in size again.
Brush the buns with the egg wash for a beautiful golden color and place a single raisin in the center of each swirl. This not only looks pretty but also adds a little extra sweetness.
Bake the buns in the preheated oven for about 10 to 12 minutes or until they are golden brown. The aroma will be irresistible!
