In the bowl of a stand mixer, combine the saffron, rum, and vanilla extract. Let it sit at room temperature for 30 minutes. Then add the lukewarm milk and sugar and stir to combine.

Add ½ of the flour and yeast and mix to combine. Cover with a kitchen towel and place in a warm place for 1 hour (I use an oven with the lights turned on) or until the dough is bubbly.

Then, add the rest of the flour, salt, and egg and place the bowl into the mixer fitted with a hook attachment. You can also use a hand mixer with hook attachments. Knead on medium for 5 mins or until the smooth dough has formed.

Lower the speed to medium-low and start adding the butter, one tablespoon at a time. Don’t add another portion until the previous one has been incorporated into the dough. Scrape the bottom and the sides of the bowl and remove the dough from the hook a couple of times during the process.

Once all the butter is in, knead the dough on medium-high for 5-7 minutes or until you can stretch a small piece of it into a square, creating a film thin enough for light to pass through. The dough should not tear at all or tear just a little bit only at the edges while performing the so-called windowpane test.

Transfer the dough to a large bowl lightly greased with oil. Cover it with plastic wrap and leave it in a warm place to proof for 1-2 hours.

When the dough has doubled in volume and is springy to the touch, punch it down and remove it onto a lightly floured surface. Split it into 15 even parts (approximately 68g each) and roll them into balls.

Then, roll each roll into a 12" (30cm) rope and then curl each end in opposite directions creating an “S” shape. Place on a baking sheet lined with parchment paper (you’ll need two baking sheets), leaving at least 2" (5cm) space in between. Repeat the process with the rest of the dough.

Cover the buns with plastic wrap and leave to proof for 30-40 mins at room temperature, or until puffed up.

Meanwhile, preheat the oven to 392F (200C) and place the raisins into a small bowl with warm water to rehydrate. After 30 min, drain them and place them on a paper towel.

After the last proofing, apply the egg wash on each bun and place one raisin in the center of each curl on the bun.

Bake for 12 minutes or until puffed up and turned golden brown.

Remove from the oven and brush right away with melted butter. Serve warm.