Start by gently warming the whole milk in a small saucepan until lukewarm, around 110°F (43°C). Add the saffron threads and let steep for 10–15 minutes.

In a large mixing bowl, combine the saffron-infused milk, 1 tablespoon of granulated sugar, and the active dry yeast. Let it sit for 5–10 minutes until frothy.

Add the remaining sugar, melted unsalted butter, large eggs, and a pinch of salt. Gradually incorporate all-purpose flour, mixing until soft yet slightly sticky.

Transfer the dough onto a lightly floured surface and knead for 7–10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour until doubled in size.

Punch down the dough, divide into 12–16 pieces, and roll into long ropes shaped into 'S' spirals with a raisin tucked into each curl.

Line baking sheets with parchment paper, place shaped buns on them, cover gently, and let rise for another 30–45 minutes.

Preheat your oven to 375°F (190°C). While heating, prepare an egg wash by beating one egg.

Brush the tops of each bun with the egg wash and bake for 15–18 minutes until golden brown.

Remove from the oven and sprinkle with pearl sugar if desired while still warm. Serve fresh with coffee or spiced mulled wine.