Add saffron and vegan butter to the warm milk and set aside.
In a mixing bowl, combine flour, yeast, sugar, salt and ground cardamom. Add the warm milk, mix and knead to form a soft, pliable dough. Cover and set aside until the dough doubles on volume, about 1 hour.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
For the topping, Combine saffron with warm almond milk and set aside.
Divide the dough into 6 equal pieces. Roll the dough into a 5~6" round disc about ½" thick. Prick the top of the dough with a fork, then brush with almond milk and sprinkle raisins and nuts on top -- press lightly.
Transfer the dough onto the prepared baking sheet. Make 2 more and place them on the baking sheet.
Bake for 4~6 minutes or until the bread is golden, cooked through and starting to get brown spots on top.
Keep the baked sheermal warm by keeping them covered in a kitchen towel. Repeat with the remaining dough balls. Serve them warm and Enjoy!!