Add the milk, butter and saffron to a saucepan over medium heat. Warm the milk mixture until it’s hot to the touch but not boiling. Allow to cool for 5–10 minutes.
In the bowl of your stand mixer (or large mixing bowl if using a handheld mixer), sift in the flour, sugar, salt and instant yeast and make a well in the centre. Pour in the cooled milk mixture, then the eggs and knead using the dough hook attachment until the dough comes together. The dough should be soft and slightly tacky but not too sticky. If it’s too sticky, sprinkle a little more flour over it and knead until soft.
Remove the dough from the bowl and knead with your hands on a clean bench for about 5 minutes.
Place the dough back into the bowl and cover it with cling wrap or a slightly damp towel. Prove in a warm area for at least 1 hour (preferably 2 hours), until it doubles in size.
Line a baking tray with baking paper. Cut the dough into 12 even portions and form each portion into a ball. If you have kitchen scales, weigh your dough then divide the total dough weight by 12.
Roll out each dough ball into a long sausage shape, approximately 25cm long. Then form the sausage shape into an S-shape with spirals at each end and place it on a baking tray. Repeat with the remaining portions. Cover the baking tray with cling wrap and place in a warm place for the buns to prove for another hour.
When ready to bake, preheat the oven to 170°C fanforced. Brush the buns with the egg wash. Next, insert a raisin at each spiral of the bun. Bake in the oven for 12–15 minutes or until golden. Allow to cool for 5 minutes before serving.
