ingredients (15 ):
Buns:
25g fresh yeast
75g butter
0.5g saffron powdered
0.75dl sugar
2.5dl milk
125g quark or thick greek yoghurt
0.5 tsp salt
1 egg
8-9 dl wheat flour
filling:
100g room temperature butter
0.75dl sugar
1 tsp vanilla extract
egg wash:
1 egg
pearl sugar (also called nib and hail sugar)
How to:
Buns:
Crumble the fresh yeast into a bowl.
Melt the butter in a small saucepan, add the saffron powder to it. Then add in the milk and make sure the mixture is at 37°C.
Pour the liquid over the yeast and mix until the yeast has dissolved. Add sugar, quark/yoghurt, salt and egg and mix well. Then gradually add the wheat flour and save about 1 dl for later.
Knead the dough for about 10 minutes then let it rest under a moist towel for 30-45 minutes.
Filling:
Mix butter, sugar and vanilla extract to a nice paste.
Put the dough on a well floured working space and roll it out to a 25*60 cm rectangle. Spread the filling on to i , and fold it in half making it around 25*30cm.
Cut it into 1-2cm thick strips, then two by two spin the strips together and twist them around into a bun. Put them on a parchment lined baking dish and cover them with a towell again, letting them rest and rise for 30 minutes.
Turn your oven to 250°C. Give the buns an egg wash and spread some pearl sugar on top before letting them bake for 8 minutes. Then let them cool down on a rack. Enjoy!