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Combine the milk and saffron threads, and heat in a pan or in the microwave until warm but not hot. Let cool for 10 minutes. Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk. Sift the flour into a bowl. Add the sugar, baking powder and salt, and mix with a wooden spoon. Add the yeast and mix. Stir in the milk and sour cream. Bring together to form a dough. Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes. Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 11/2 hours or until it has doubled in size. Grease two baking trays, or line them with baking paper. Tip the dough onto a lightly floured surface and knock it back in one or two punches. Divide into 12 equal pieces (mine were about 80g/2,8 oz. each). Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form an S shape. Place on the baking sheets and add a raisin into the centre of each of the two "eyes" of the rolls. Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again. Preheat the oven to 220°C/425°F. Beat the egg and brush over the buns. Bake for 8-10 minutes or until golden brown. Cool on a wire rack before serve warm with cold milk, hot chocolate... or a cup of glogg (mulled wine). Find more recipes on my blog http://alalemon.com
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Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon