SAFFRON BUNS WITH LIQUORICE

1. Crumble the yeast into a dough bowl. Add the milk and stir until the yeast dissolves.
2. Mortar the saffron with a little of the sugar.
3. Mix in the flour, the rest of the sugar, the saffron and click the butter into smaller pieces into the dough liquid. Work it together into a smooth dough.
4. Tip the dough onto a floured baking table and knead it in a little flour. Roll out to a large plate of 40×40 cm. Cut out squares, approx. 8×8 cm.
5. Stir together all the ingredients for the filling. Place a teaspoon of filling in the center of each square.
6. Fold the four corners over the filling and press them together. Place the buns in molds and place them on baking sheets.
7. Let the buns rise at room temperature under a baking sheet for about 2 hours.
8. Set the oven to 225 degrees. Brush the buns with beaten egg and bake the buns in the middle of the oven for about 6-8 minutes. Let the buns cool without a baking sheet.
9. Stir icing sugar with water and glaze the cold buns with the glaze. If you want, you can color the glaze black with paste color.