| • | Heat milk and butter in a small saucepan until the butter melts and the temperature reaches 100 degrees F (38 degrees C).
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| • | Crumble the yeast into a bowl, and then pour in warm milk. Stir well until the yeast dissolves.
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| • | Prepare dough by mixing crème, powdered saffron, sugar, salt, and 7 cups of flour all together in a bowl. Cover and keep it aside for 40 minutes.
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| • | Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Now divide the dough into 35 pieces and roll each piece into a 6 inches long rope. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape.
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| • | Then place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and bake in a preheat oven at 425 degrees F (220 degrees C).
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| • | Brush each bun smoothly with beaten egg, and then bake in the oven until it turns puff and golden, i.e. for about 5 to 10 minutes. Now serve. |
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