Pour the water, cognac, and saffron in a small pot. Bring the mixture to a boil. As soon as it boils, turn off the heat and let it infuse overnight at room temperature.

Pour the saffron infusion into the bowl of your stand mixer. Add the flour, sugar, milk powder, salt, butter, and yeast.

Using the hook attachment, knead the ingredients on low speed for 5 minutes.

Scrape down the sides of the bowl, increase the speed to medium-fast and continue kneading for 25-30 minutes.

To check if the dough is ready, do a “windowpane” test. Dip your fingers in water, pull off a piece of dough and stretch it. If it doesn't rip and you can see your fingers through it, the dough is ready. If it does rip, keep kneading for 5 minutes then test again.

Take the dough out of the bowl and shape it into a flat rectangle. Wrap tightly in plastic and refrigerate for at least one hour to chill and relax.

While the dough is resting, mix all the filling ingredients together and set to the side.

Once the dough is completely cold, roll into a large rectangle about 1cm (⅓ inch) thick.

Arrange the dough so the short side is to you.

Spread all the filling over the entire piece of dough, going out to the edges.

Fold the top third down, then the bottom third up.

Roll out again until the dough is about 2-2 ½cm (¾-1in) thick.

Cut vertically into strips weighing between 80-90g.

Take each piece and twist into a knot. For different shaping methods check out my youtube channel.

Place on a parchment-lined baking tray leaving about 5cm(2in) of space between each bun.

Cover and let rise until doubled in size. This can take anywhere from 1 to 3 hours depending on how warm your kitchen is.

Bake at 200C(400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they bake evenly.

Brush with egg wash as soon as they come out of the oven then immediately sprinkle with pearl sugar.

Let cool (if you can wait that long) and enjoy!