Instructions

1. Mix milk, saffron and sugar in a small pot and heat, stirring occasionally, until the milk is very warm. Remove from heat and stir again, and allow to cool until the mixture feels warm, but not hot, about 115 degrees. For best results test the temperature with an instant read thermometer.
2. Sprinkle the yeast over the warm mixture, and let sit for 5 to 10 minutes to “bloom” the yeast, until it becomes foamy.
3. While waiting for the yeast to foam, whisk together 490 grams of the flour (3 1/2 cups*), 1/4 cup of sugar and salt together in a large bowl. You can use the bowl of a Kitchenaid or other stand-up mixer if you want to mix the dough that way. I usually just mix it by hand.
4. Make a well in the center of the flour mixture and add the yeast mixture, the butter, beaten eggs, and sour cream. Mix until all ingredients are well incorporated.
5. Knead the dough, either by hand or in the mixer. I don’t like using a mixer to knead the dough, as I prefer to feel how the dough is coming together and if it needs additional flour.  If the dough if very sticky, go ahead and add flour just a spoonful at a time until it is manageable, but feels just a bit sticky.
6. Place the dough into a large buttered bowl. Cover with plastic wrap and place in a warm place to rise until about double in size. This may take one to two hours.
7. When the dough has doubled in size, press it down and fold over a few times to gently deflate it.
8. Prepare two baking sheets by lining with parchment paper.
9. Pat the dough down into a large roll or rectangle and divide into 14 pieces with a knife or pizza cutter. Alternatively pull off balls of the dough about 2 inches in diameter (about 60 grams each). Roll each ball into a long rope, 12 to 14 inches in length, the curl each end toward the center (in opposite directions) to form an S shape. Don’t curl super tight as the dough needs room to rise. Please the shaped dough on a parchment lined baking sheet. Leave a couple inches between each piece of dough.
10. Cover the shaped dough lightly with plastic wrap and allow to rise in a warm place until the buns almost double in size. Allow about an hour for this second rise.
11. When dough has risen, preheat the oven to 375 degrees. Beat the egg for the egg wash. Brush the dough lightly with the beaten egg. Sprinkle the Swedish pearl sugar lightly over the buns, and add a dried cranberry or raisin in the center of each swirled end.
12. Bake for about 10 to 12 minutes, until the buns are golden in color, puffed up, and spring back when pressed lightly with your finger.  Remove to a cooling rack and allow to cool for about 5 minutes (if you can wait that long). Then grab a cup of coffee, tea or hot cocoa and enjoy! YOU DESERVE IT AFTER ALL THAT WORK!