Saffron Buns with White Chocolate and Dried Cranberries

Here's how:

• 1

  Crumble the yeast into a bowl or stand mixer, add the cold milk, and stir until the yeast has dissolved.

• 2

  Place the saffron in a mortar along with the granulated sugar and grind.

• 3

  Mix the sugar, saffron, and small pieces of butter into the dough liquid along with the flour. Knead the dough until it is smooth and slightly sticky, about 5 minutes.

• 4

  Flour a baking surface and turn the dough out onto it; roll it out to the right thickness, about 40×40 cm. Cut into squares, about 8×8 cm.

• 5

  Mix the 4 ingredients for the filling in a bowl. Place a dollop on each square and pinch the dough together to form small bundles.

• 6

  Place the bundles on two baking sheets lined with parchment paper.

• 7

  Let it rise under a kitchen towel for about 1 hour.

• 8

  Preheat the oven to 220 °C (convection oven; approx. 240 °C for a conventional oven).

• 9

  Press the knots together one last time so they don't come undone while baking.

• 10

  Brush with egg and sprinkle with granulated sugar.

• 11

  Bake in the oven for about 11–13 minutes until they are golden brown, fully baked, and still soft.

• 12

  Let it cool on a wire rack covered with a kitchen towel.

• 13

  Feel free to dust with powdered sugar when serving.