Saffron Buns

Directions

1. In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Cut in butter until crumbly. Add milk, vanilla and saffron to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. For filling, in a small bowl, combine sugar and butter until a paste is formed. Punch down dough. Turn dough onto a lightly floured surface; roll into a 20x15-in. rectangle. Spread butter mixture over dough to within 1/4 in. of edges. Fold top third of dough toward middle; fold bottom third of dough to meet top edge, covering remaining dough.
3. Flatten slightly with rolling pin to an 18x8-in. rectangle. Cut into 18 1-in. strips. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough.
4. Place on parchment-lined baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
5. In a small bowl, combine egg and water. Brush egg wash over buns. Sprinkle with pearl sugar. Bake until golden brown, 15-20 minutes.