| • | Heat milk and butter in a little saucepan until the butter melts and the temperature reaches out 100 degree F (38 degree C).
| | • | Crumble the yeast into a bowl, and then pour in hot milk. Stir well until the yeast dissolves.
| | • | 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.
| | • | Prepare 2 or 3 baking sheets by covering up each with a sheet of parchment paper. Now split the dough into 35 pieces and roll each piece into a 6 inches longish rope. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape.
| | • | Then place the buns on the cooked baking sheets, and garnish with raisins if desired. Cover with a towel, and bake in a preheat oven at 425 degree F (220 degree C).
| | • | Brush each bun smoothly with beaten egg, and then bake in the oven until it changes puff and golden, i.e. for about 5 to 10 minutes. Now serve.
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