Crumble the yeast and add the milk. Stir until resolved.
In a mortar pestle saffron, sugar and salt. Add it to the yeast and milk mixture.
Cut the soft butter into smaller cubes and add into the batter.
Finally, sift the flour and add it little at a time (1 dl) until the dough is soft and shiny.
Place a clean tea towel over the bowl and let it rest for 1 hour.
Set the oven to 180C/fan.
Put flour on the counter/table where you will be baking and place the dough on top of it.
Make into a roll and using a dough scraper cut into about 24 equally big pieces.
Roll each lump of dough into a straight line and then form into an S shape. Like you would write an S in handwriting.
Whisk an egg yolk and brush the saffron cats.
Either place one raisin in the middle of each side or use pearl sugar or poppy seeds to decorate with.
Bake in the middle of the oven for about 9 minutes. Until golden.