Filled saffron buns or pretzels

Here's how:

• 1

  Dissolve the yeast in the milk (25 °C). Add the remaining ingredients and mix in a mixer for 3 minutes on low speed and 9 minutes on high speed. Double the time if kneading by hand. The dough should feel smooth and elastic when it’s ready. 

• 2

  Place the dough on the table and shape it into a round ball, then put it back in the bowl, cover it with plastic wrap or a kitchen towel, and let it rest for 30 minutes.

• 3

  Roll out the dough into a rectangle on a floured baking surface, about 50 cm long and 30 cm wide. Spread the room-temperature butter over the dough and sprinkle the vanilla sugar over the entire surface.

• 4

  Fold the top edge over the bottom edge and cut into strips; twist the strips into buns or pretzels. Place the buns on a baking sheet lined with parchment paper and let them rise in your turned-off oven with only the light on for about 60 minutes.

• 5

  Take the buns out of the refrigerator and let them come to room temperature, then preheat the oven to 225 °C.

• 6

  Bake the pretzels—without brushing them—in the middle of the oven for about 6–10 minutes at 225 °C, or until they turn a nice golden brown.

  If you're making saffron buns, brush them with beaten egg and sprinkle them with sugar pearls before baking. 

   

• 7

  Melt the butter, brush it onto the warm, freshly baked pretzels, and roll them in granulated sugar. Serve and enjoy!