In a spice grinder or with a mortar and pestle, grind the sugar (1T/12gr) and saffron until fine and uniform. Place in a small bowl and dissolve in the vodka. Let steep for at least 20 minutes.
Combine the remaining sugar and the 160 g milk in a small pot over a medium heat, stirring until milk reaches 100F/43C.
To the warm milk, whisk in the sour cream, saffron mixture, yeast and one egg
Pace the liquids into the bowl of your mixer and add the flour and salt. If using a dough hook, mix for about 4 minutes on low. Go to 2nd speed and add the butter, a chunk at a time (should have 9 or 10 chunks).
I used a food processor big enough to handle the dough. With the fp I could start adding the butter after about a minute. In either case, mix the dough until each chunk of butter is fully incorporated before adding the next.
Turn out onto a lightly floured board. Fold a few times and shape into a ball.
Place ball of dough into a greased bowl, turning to coat the dough. Cover and allow to rise at @ 75F.
Allow to rise until doubled in bulk, approximately 1.5 hours.
Scale into 50G portions
Roll each portion into a rope about 12 - 14 inches