Saffron Buns with Tosca Glaze

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

  Grate the almond paste and mix it with butter, sugar, and cardamom.

• 4

  Sprinkle a little flour on your work surface and knead the dough lightly.

• 5

  Roll out the dough into a large rectangle on a lightly floured work surface, spread the filling on top, and fold the long sides together.

• 6

  Cut into strips about 2 cm wide. Roll the strips into spirals. Place the buns on a baking sheet lined with parchment paper. Let them rise, covered with a cloth, for 30 minutes.

• 7

  Preheat the oven to 220 degrees.

• 8

  Combine all the ingredients in a saucepan and let them simmer for 10 minutes.

• 9

  Let it cool slightly.

• 10

  Spread the tosca filling on the buns once they have finished rising, and bake them in the center of the oven for 12–15 minutes, or until the tosca has turned a nice golden color.

• 11

  Remove from the oven and let cool.