Saffron Easter Bunny Buns

Kids will love those cute bunnies. This is addaptation of "Lussekatter" or Swedish Lucia buns from Call Me Cupcake. I think that they are perfect for Easter breakfast with orange marmolade ;)

Ingerdients:

• 1 1/3 cups whole milk, 
• 0,1 g saffron, 
• 2 1/2 tsp. dry active yeast, 
• 4 Tbsp unsalted butter, cut in cubes, 
• 1 lb 2 oz all-purpose flour, 
• 1 tsp. grounded cardamom, 
• 1/8 tsp. chinese five spice, 
• 4 Tbsp fine sugar, 
• 1/2 tsp. salt, 
• 1 large egg,
• 1 egg yolk whisked with 2 Tbsp milk, for brushing,
• 1/4 cup cranberries; 

Method:

1. In small pot simmer whole milk and saffron. Add butter in cubes and suggar. Stir until ingredients disolve. Cool down to just above body temperature (105 F). 
2. In large bowl of a stand mixer fitted with the hook attachment mix flour, dry yeast, cardamom, chinese five spice and cranberries. Pour half of milk mixture.
3. Add whole egg and salt to the remained milk and stir until combined.
4. Pour rest of a milk into the dough and mix until smooth. Place the dough onto a work surface and knead for additional 3 minutes.
5. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 90 minutes. At this moment you can also place dough in the refrigerator for 12 to 18 hours and bake later.
6. Cut dough into 12 equal portions about 4 oz. Take one portion and cut into 3 parts: 1 small ball (bunny tail), 1 medium ball (create pear shape and cut thiner end to make bunny ears), rest of the dough roll out into a rope and swirl aroud (bunny's torso). Put together all pices and make bunny. Brush with egg wash. Cover the tray with plastic wrap and let the buns rise for about 35-40 minutes, until almost doubled in size. 
7. Preheat an oven to 350 F. Brush one more time with egg wash and bake for 25 minutes or until a rich golden brown.
8. Cool on the cooling rack. The buns are best served warm, but can be re-heated for 5 minutes in a 300 F oven.