Line the baking trays with parchment paper

Fit the Dough tool to the machine

Add the first two items of Ingredients 1 (raisins, water) into a small bowl

Soak for at least 10 minutes to prevent them from burning in the oven later

Add the remaining Ingredients 1 (butter, milk, saffron) into a small saucepan

Place over a low heat until lukewarm and set aside

Attach the Mixer bowl to the machine

Add the warm milk mixture from the saucepan into the Mixer bowl

Add Ingredients 2 (flour, yeast, sugar, salt) into the Mixer bowl, fit the splash guard

Mix on Speed Min for 1 minute until combined

Mix on Speed 1 for 8 minutes until a soft dough formed

The dough will have a slightly sticky consistency

If the dough is too wet, gradually add a little flour, one tablespoon at a time

If the dough is too dry, add a little water

Cover the dough with a damp tea towel

Leave to prove for about 1 hour until doubled in size

Once the dough has doubled in size, punch down the dough

Transfer the dough to a lightly floured work surface

Use a dough scraper to divide the dough into fours

Divide each piece into fours again, so you have 16 pieces of dough all together

Roll one piece of dough into a ball

Using your hands, roll into a log, approx. 20-25 cm in length

Shape the ends of dough in opposite directions towards the centre and a curled S shape

Repeat the same with the remaining dough pieces

Transfer the shaped dough onto the baking trays

Brush the dough with a little milk

Add two soaked raisins in the centre of each swirl

Alternatively, sprinkle with some pearl sugar

Cover the buns with a tea towel

Let rest at room temperature for 30 minutes

Preheat the oven to 204ºC

Transfer the baking trays to the oven

Bake at 204ºC for 5-10 minutes until golden and tender

Remove the buns from the oven and let cool

Store the buns in an airtight container