INGREDIENTS:

200ml whole milk; 0.5g (or the tiniest pinch) ground saffron; 25g fresh yeast; 75g caster/superfine sugar; 100ml quark or Greek yogurt; 400-500g strong bread flour, plus extra for dusting; ½tsp salt; 100g tbs butter, softened and cubed; 1 egg, beaten (reserve half for brushing); a handful of raisins; pearl sugar (optional)

METHOD:

1. Heat the milk in a pan until finger-warm (no more than 37˚C/98˚F), then add the ground saffron. 2. In a stand mixer, add the fresh yeast and the milksaffron mixture (again, no warmer than 37˚C/98˚F or the yeast will die). Mix for one minute, then add the sugar and stir until dissolved. 3. Stir in the quark or yogurt until incorporated, then mix in about half the flour, as well as the salt. As you keep mixing, gradually add more flour, taking care not to add too much (saffron is very drying, so if you have a dry dough, the end result will also be dry). Add the butter and half of the egg and keep mixing, adding more flour as needed. This will take around five minutes. 4. When the dough is springy and well-kneaded, leave to rest in a covered bowl in a warm place for 40 minutes or until doubled in size. 5. Turn out the dough onto a floured surface and knead. Cut into 16 even pieces. Roll each piece into a 20cm-long roll. Take each end and twist them back in on themselves in opposite directions, so you end up with an S-shape. 6. Line a baking tray with paper, then place each bun on it, ensuring there is good distance between each one (or shape into a wreath by placing the buns in a circle, leaving a 1cm gap between