Saffron Dough

Here's how:

• 1

  Saffron Stew

  Heat the saffron, water, and syrup to about 60 °C, stir, and remove from the heat. Feel free to add a couple of tablespoons of cognac or liquor to the saffron mixture to bring out even more color and flavor. The saffron mixture can be made in advance and stored in the refrigerator for about a week; cover it tightly with plastic wrap.

• 2

  Heat the milk and water to 25 °C, crumble in the yeast, and let it dissolve. Add the remaining ingredients and the saffron infusion. Knead in a mixer for 3 minutes on low and 9 minutes on high, until the dough is elastic and smooth. Double the kneading time if kneading by hand.

• 3

  Place the dough on the baking surface and knead it by hand, shape it into a round, and let it rest, covered, in a bowl for 30 minutes.

• 4

  Divide the dough into the desired pieces, roll them into saffron buns, press a raisin into each one, and place the buns on a baking sheet lined with parchment paper.

• 5

  Let the buns rise in the turned-off oven with only the light on for about 50–60 minutes. Feel free to switch the baking sheets around after 30 minutes, since the sheet closest to the light gets the most heat.

• 6

  Take the buns out and let them come to room temperature, then preheat the oven to 240 °C. Brush the buns while the oven is heating up.

• 7

  Bake the buns at 240 °C for about 6–7 minutes, or until they are a nice golden brown.