3/4 c. milk
1 tsp. saffron threads
1 tsp. plus 1/4 c. sugar
1/4 ounce pkg. active dry yeast
3 1/2 c. flour (plus 1/2 c. more if necessary)
1/2 tsp. salt
1/4 c. salted butter, softened
1/4 c. sour cream, light
2 eggs (plus 1 beaten for glaze)
1 c. currants
Heat the milk, saffron and 1 teaspoon of sugar in a small saucepan until the milk is steamy. Remove the mixture from the heat and stir to dissolve the sugar. Let cool to 115 degrees.
Sprinkle the yeast over the saffron milk and let sit for 5 to 10 minutes. In an electric mixer, whisk the 3 1/2 cups of flour, remaining 1/4 cup of sugar and salt together. Make a well in the center and add the saffron yeast milk, eggs, butter and sour cream.
Mix until well incorporated. Switch to the dough hook and on low speed, start to knead the dough. Add additional flour now if necessary but the mix should still be slightly sticky. Add in the currants. Shape the dough into a ball and place in a large bowl covered with plastic wrap. Let the dough sit in a warm place for 1-2 hours (I turn the oven on warm before hand, and then turn it off when I put the dough in to sit so that the oven stays warm but isn't continually heating).
Once it has doubled in size, for the dough into balls (2-3 inches diameter). Place onto a pan lined with parchment paper 2 inches apart. Cover the dough with plastic wrap ad let rise again for 30 minutes to an hour.
Preheat the oven to 400 degrees. Brush the tops and sides of the buns with egg wash. Place in the oven and bake for 10 to 11 minutes. Remove from the oven and let cool slightly before eating.
Combine 2 cups of powdered sugar with 2-3 tablespoons of milk. I added 1 teaspoon of vanilla. Place into a Ziploc bag and snip the corner off. Pipe an "x" on top of each bun and let cool fully before stacking or putting into a container.