1. Heat the milk, sugar, saffron and cardamom until steamy, but not yet boiling. Remove from the heat and stir until the sugar has dissolved. Cool to approximately 40 °C. Then add the yeast and stir well. Leave to rest in a warm place for 10 minutes, until small air bubbles appear.

2. In a large bowl or food mixer, beat 3 eggs, adding one at a time. Add the sour cream or quark, salt and butter, and mix until smooth. Add the raisins and mix again.

3. If using a mixer, switch to the dough hook, otherwise knead by hand. Add 150 g flour and begin to knead. Slowly add the rest of the flour (420 g) while continuing to knead. Shape the dough into a ball, place in a larger bowl and cover with a tea towel. Leave to rise in a warm place for up to 2 hours, or until doubled in size.

4. Gently knead the dough by hand and divide it into 12 balls. One by one, roll the balls into a snake. Then curl the ends in opposite directions, forming an “S”. Place buns on an oven tray covered with baking paper, cover with a clean tea towel and rest in a warm place for a up to an hour.

5. Preheat oven to 205 °C. Remove the tea towel and brush the buns with beaten egg. Bake for about 11 minutes until the buns are golden brown.

6. Cool on a metal cooling rack.

Tip: For an extra Afghan touch, dip the Kulcha into your tea or Shirkand!