Saffron Croissants

Here's how:

• 1

  Crumble the yeast into a mixing bowl. Melt the butter, add the milk, and let it cool to 20°C. Dissolve the yeast in a little of the liquid, then add the rest. Add salt, sugar, and saffron, and stir.

• 2

  Feel free to use an electric mixer with dough hooks or a stand mixer to incorporate all the wheat flour into the dough. The dough should be soft and smooth. Let it rise, covered, for 60 minutes.

• 3

  Make the filling. Mix together the butter, sugar, and cinnamon.

• 4

  Roll out the dough into a round disc, then cut it into 6 pieces. Place about 1 teaspoon of filling on the widest part of each piece and roll them up toward the small slit in the center. Place them on a baking sheet lined with parchment paper, with the cut side facing up.

• 5

  Let it rise for about 40–50 minutes, covered with a cloth.

• 6

  Beat the egg and gently brush it onto the buns (don't press too hard). Sprinkle with pearl sugar.

• 7

  Bake in the center of the oven at 225 °C for 8–10 minutes.