Lussebuns with salted caramel filling

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

  Sprinkle a little flour on your work surface and knead the dough lightly. Divide the dough into two parts and roll each part out into a rectangle.

• 4

  Mix together the butter, granulated sugar, and vanilla sugar to make the filling, then spread it on the dough. Fold the dough into thirds. Roll it up into two rolls and cut into buns. Place them on a baking sheet lined with parchment paper, and let them rise under a cloth for another 30 minutes.

• 5

  Preheat the oven to 200 degrees, using both top and bottom heat.

• 6

  Use the back of a spoon to make a hole in each bun. Fill the hole with dulce de leche.

• 7

  Beat the egg and brush it onto the buns. Top with sugar pearls and flaked salt.

• 8

  Bake the buns on the bottom rack of the oven for about 12–15 minutes, until they are golden brown and fully baked.

• 9

  Let it cool.