Melt butter or margarine in a pan and add the milk and the saffron.
Warm the mixture to 37 °C.
Pour the mixture over the yeast; then add the remaining ingredients (except for the eggwash and raisins).
Mix into a smooth dough.
Cover the dough with a piece of cloth and let it rise for 2 hours.
Knead the dough, divide it into 25-30 pieces and form each piece into a round bun.
Let the buns rest for 30 minutes, covered by a piece of cloth.
Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. an S or double S. Regardless of the shape, the ends of the string should meet.
Press a few raisins into the dough.
Cover the buns with a piece of cloth and let them rise for 40 minutes.
Paint the buns with the eggwash.
Bake them for 20 to 30 minutes in the oven at 180°C or until golden brownish yellow.