Delicious saffron roll with chocolate

Here's how:

• 1

  Grind the saffron with 1 tablespoon of the sugar in a mortar, then add water. Let it sit.

• 2

  Crumble the yeast into a large bowl and mix with the milk, butter, and saffron liquid, along with the remaining sugar, salt, and flour. Knead the dough for about 15 minutes by hand or 10–15 minutes in a mixer, then let it rise under a cloth for 60 minutes.

• 3

  Crumble the yeast into a large bowl and mix with the milk, butter, and saffron liquid, along with the remaining sugar, salt, and flour. Knead the dough for about 15 minutes by hand or 10–15 minutes in a mixer, then let it rise under a cloth for 60 minutes.

• 4

  Meanwhile, mix together the filling. Combine the butter, sugar, cornstarch, and vanilla to form a soft, fluffy cream.

• 5

  When the dough has finished rising, turn it out onto a floured work surface. Divide the dough into two parts and roll out each part into a long rectangle, about 1 cm thick. Spread the filling over the dough, and top with the coarsely chopped chocolate. Roll it up from the long side like a Swiss roll. Place the roll on a sheet of parchment paper with the seam facing down, and make diagonal cuts almost all the way to the center, about every two centimeters.

• 6

  Fold each cut piece in opposite directions to create a beautiful braid-like shape. Repeat with the other piece of dough. Let the strands rise under a cloth for about 30 minutes.

• 7

  Preheat the oven to 175 degrees.

• 8

  Brush with beaten egg. Sprinkle with pearl sugar, slivered almonds, and flaky salt.

• 9

  Bake at 175 degrees for about 25 minutes, or until the slices are golden brown and fully baked.

• 10

  Bring the water and sugar to a boil in a saucepan. Brush the rolls with the sugar syrup immediately after removing them from the oven.

• 11

  Let it cool slightly, but feel free to serve it warm!