Warm the milk in a small saucepan until just warm to the touch (not boiling). Remove from heat and stir in 1 teaspoon of sugar and the saffron threads. Let it sit for about 10 minutes until fragrant and slightly foamy.

In a large mixing bowl, whisk together 3 1/2 cups of flour, 1/4 cup of sugar, kosher salt, and optional cardamom seeds. Make a well in the center.

Pour the yeast mixture into the well and add the butter, sour cream, and eggs. Mix with a wooden spoon until a sticky dough begins to form.

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Add additional flour as needed to prevent sticking.

Place the dough in a greased bowl, cover it with a clean towel, and allow it to rise in a warm area for about 1 to 1.5 hours, or until doubled in size.

Once risen, gently punch down the dough and fold in the raisins. Divide the dough into equal pieces and shape them into buns.

Arrange the buns on a baking sheet lined with parchment paper, cover again, and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Brush the tops of the buns with the beaten egg for a glossy finish.

Bake for 20-25 minutes until golden brown and cooked through. Enjoy the aroma wafting through your kitchen!