1. Sift the flour into a large bowl. Make a hole in the middle, add the milk and yeast and mix until the yeast has dissolved mostly. Let rise for about 10 minutes in a warm place.

2. Add sugar, butter, egg, saffron and salt to the bowl and mix. Knead until you get a nice smooth dough. Cover the dough with a kitchen towel and let it rise in a warm place for about 30-45 minutes.

3. Preheat the oven to 200°C (390°F). Prepare a baking sheet with baking parchment and set aside.

4. Knead the dough again shortly, then cut it in half. Use one half of the dough to shape ten small balls (the size of hazelnuts) and ten strings (about 15cm long). Make ten lager balls out of the second half of the dough.

5. Swirl the strings around the small balls to create something looking similar to a cinnamon roll. Use the larger balls to create the bunny heads by cutting into the balls once with a knife or scissor to create the bunny ears. Take a look at the pictures if something is not clear. Place the bodies and heads on the prepared baking sheet so they stick together. Cover the bunnies with a kitchen towel and let them rise for another 15 minutes or so.

6. Whisk the egg yolk with some water and brush the bunnies generously with the egg wash. Bake the bunnies in the preheated oven for about 12-15 minutes. Take them out of the oven and let them cool down completely on a wire rack.