Saffron wreaths with pistachios and white chocolate

1 hour + 1 hour and 15 minutes to ferment

Oven temperature: 200º

• 1 g of saffron

• 1 dl + 2 tbsp caster sugar

• 175 g butter, room temperature

• 50 g of yeast

• 1 dl white syrup

• 5 dl milk, finger warm (37°)

• 1 egg

• 1 tsp salt

• 17 dl - 18 wheat flour

• 1 beaten egg, for brushing

• pearl sugar, for garnish

Filling

• 150 g white chocolate, chopped

• 150 g chopped pistachios + extra for garnish

• 200 g butter, room temperature

Pound the saffron with 2 tablespoons of sugar in a mortar. Mix the butter with saffron sugar, caster sugar, yeast and syrup in a bowl to an airy mixture, preferably in a dough machine.

Add milk, eggs, salt and most of the flour. Work the fairly loose dough properly for about 10 minutes. Leave to rise under a cloth until doubled in size, approx. 45 min.

Mix together chocolate, nuts and butter to make a creamy filling. Halve the dough. Roll out one piece of dough at a time into a rectangle. Spread on half of the filling and roll up from the long side.

Cut it in half lengthwise and twist into a large wreath directly on a baking sheet covered with baking paper. Do the same with the other piece. Leave to rise under a cloth for approx. 30 min.

Set the oven to 200°. Brush the wreaths with beaten egg. Sprinkle with granulated sugar and extra chopped pistachios. Bake in the lower part of the oven for 15–20 min. Leave to cool on the tray under a baking sheet.