Glaze (optional)

15 ml (1 tablespoon) sugar 30 ml (2 tablespoons) water

1. Heat milk, butter, saffron and cardamom (if using) until the butter melts. Cool until hand-hot and then stir in yeast.

2. Combine egg and sugar in a bowl. Mix in the yeasty-milk mixture. Add the flour and knead for 10 minutes (using a stand mixer). The dough should be soft, tacky and not stick to the sides of the bowl.

3. Cover the bowl and let stand at room temperature until the dough has doubled in volume, about 20 to 40 minutes.

4. Line two baking trays with parchment paper. Divide the dough into 16 pieces. To shape: roll a piece to a 30 cm (12-inch) length, and curl both ends so the pastry is shaped like an S. Place on prepared baking tray, leaving about 5 cm (2 inches) between buns. Poke a raisin in the centre of each coil. Let the buns double in size, about 20 minutes

5. Preheat the oven to 400 F (205°C) and make the egg wash by mixing the egg with the milk.

6. Poke the raisins back into the coils, in case they popped out during the rise. Brush with egg wash and sprinkle with pearl sugar (if using). Bake for 18 to 20 minutes, until golden.

7. To add shine, heat the glaze ingredients together and brush on the buns as soon as they’ve come out of the oven. Cool on a wire rack. Prep time: 1¼ hours Cook time: 20 minutes

Where to find ingredients locally saffron sugar, saffron