Saffron Swirls with Orange

Here's how:

• 1

  Heat the milk to about 25 °C.

• 2

  Crumble the yeast into a bowl, add the warmed milk, and stir until the yeast has dissolved.

• 3

  Add salt, granulated sugar, quark, saffron, butter, and flour. Knead the dough slowly in a mixer for 5 minutes, then at medium speed for 3 minutes. Let it rise for about 30 minutes.

• 4

  While the dough is resting, we’ll mix the filling. Using a whisk or paddle attachment, slowly mix the almond paste with the butter, a little at a time. Once all the butter has been incorporated, add the remaining ingredients and mix until smooth, about 1 minute on low speed.

• 5

  Take the dough and roll it out into a large rectangle. Spread the filling over the dough and fold it into a three-fold. Cut 32 strips and twist them into swirls. Then place the saffron swirls on a baking sheet.

• 6

  Place the baking sheets in a turned-off oven with only the light on and let them rise for about 30 minutes, or let them rise at room temperature, covered with a kitchen towel, for 45 minutes.

• 7

  While the dough is resting, we’ll prepare the oranges. Cut 32 thin orange slices and then place them in a sugar syrup. The syrup is made with equal parts sugar and water, boiled for about a minute until the sugar dissolves. Let the slices soak in the sugar syrup for about 5 minutes. 

• 8

  Place a slice of orange in the center of each saffron roll. 

• 9

  Preheat the oven to 225 °C.

• 10

  Bake in the middle of the oven for 5–7 minutes.

• 11

  Let the saffron rolls cool. Then brush them with butter and roll them in granulated sugar.