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