Luxurious Saffron Wafers

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

  Dough

  Heat the milk and water to 25 °C, crumble in the yeast, and dissolve it. Add the remaining ingredients and the saffron infusion. Knead in a mixer for 3 minutes on low and 8 minutes on high, until the dough is elastic and smooth. Double the time if kneading by hand.

• 3

  Place the dough on a floured work surface and knead it into a round shape, then cover it with plastic wrap and let it rest for about 30 minutes.

• 4

  Roll out the entire dough into a large rectangular sheet and spread the filling evenly over the entire surface of the dough.

• 5

  Roll the dough sheet into a long roll about 4–5 cm in diameter. Trim off any excess dough so the roll doesn’t get any bigger. Then transfer the entire roll to a baking sheet lined with parchment paper.

• 6

  Then continue in the same way with the rest of the dough.

• 7

  Place the baking sheets in a turned-off oven with only the light on and let them rise for 50–60 minutes, or let them rise at room temperature, covered with a kitchen towel, for 90–120 minutes.

• 8

  Brush with beaten egg and sprinkle with granulated sugar.

• 9

  Bake at about 190 °C for about 15–17 minutes, or until the rolls are nicely browned and feel slightly firm.

• 10

  Once the rolls have cooled, cut them into pieces about 1.5–2 cm wide and place them on a baking sheet, spacing them slightly apart so they can dry in the oven.

• 11

  Bake the crackers at 170 °C for about 10–15 minutes or until they are completely dry.