Saffron Sailor Buns

Here's how:

• 1

  Dissolve the yeast in the milk and add the remaining ingredients, except for the raisins. Mix slowly for 3 minutes, then increase the speed and mix for another 10 minutes. Double the time if you’re kneading by hand. 

• 2

  Pick up the dough and check if it's elastic; if it tears, knead it for a little while longer.

• 3

  Pour in the raisins and mix slowly for 30 seconds.

• 4

  Place the dough on a lightly floured work surface, shape it into a round, and let it rest for 20 minutes, covered with plastic wrap or a kitchen towel.

• 5

  Divide the dough into about 30 pieces, shape them into rounds, brush each bun with water, and press them into pearl sugar (it’s okay if the buns flatten out). Place the buns on a baking sheet lined with parchment paper.

• 6

  Let the buns rise in your turned-off oven with only the light on for about 60–90 minutes.

• 7

  Take the buns out of the refrigerator and let them come to room temperature, then preheat the oven to 225 °C.

• 8

  Bake the buns for about 8–10 minutes, or until they are a nice golden brown.