Sugar-Topped Saffron Bun with Sourdough

Here's how:

• 1

  Saffron Stew

  Heat the saffron, water, and syrup to about 60 °C, stir, and remove from the heat. Feel free to add a couple of tablespoons of cognac or liquor to the saffron mixture to bring out even more color and flavor. The saffron mixture can be made in advance and stored in the refrigerator for about a week; cover it tightly with plastic wrap.

• 2

  Dough

  Heat the milk and water to 25 °C, crumble in the yeast, and dissolve it. Add the remaining ingredients and the saffron infusion. Knead in a mixer for 3 minutes on low and 8 minutes on high, until the dough is elastic and smooth. Double the time if kneading by hand.

• 3

  Place the dough on a floured work surface and knead it into a round shape, cover it with plastic wrap, and let it rest for about 30 minutes.

• 4

  Divide the dough into small pieces and roll them into balls, about 60 g each.
  Tip! If you want the buns to stick together, place them a little closer together on the baking sheet or in a nice mold—this will create a beautiful decoration.

• 5

  Place the baking sheets in a turned-off oven with only the light on and let them rise for 50–60 minutes, or let them rise at room temperature, covered with a kitchen towel, for 90–120 minutes.

• 6

  Bake the buns in an oven at 240 °C for about 7 minutes, or until they are a nice golden brown.

• 7

  Brush the warm buns with melted butter and roll them in sugar.