Luxurious saffron wreath with Marcona almonds

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, saffron liquid, 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

  Meanwhile, mix together the filling. Combine the butter, sugar, cornstarch, and vanilla sugar until you have a soft, fluffy cream.

• 4

  Preheat the oven to 175 degrees Celsius with top and bottom heat.

• 5

  Divide the dough into two portions and roll them out into two rectangles on a floured surface. Spread the filling evenly over the dough. Roll the dough into two rolls, then pinch the ends together to form two rings.

• 6

  Press the dough to release the air and make it firm. Then take a pair of large scissors and make diagonal cuts in each wreath. Take every other one and fold it to the side.

• 7

  Cover with a dish towel and let it rise for about 10 minutes.

• 8

  Then brush the wreaths with beaten egg.

• 9

  Chop the almonds and sprinkle them over the wreaths. Bake in the center of the oven for about 30–35 minutes, or until the wreaths are golden brown.

• 10

  Bring the water and sugar to a boil in a saucepan. Brush the wreaths with the sugar syrup immediately after taking them out of the oven. Let them cool slightly, but feel free to serve them warm!