Ingredients
1 tsp saffron threads
250ml/9fl oz tepid milk
500g/1lb 2oz strong white unbleached flour
7g/¼oz sachet of fast-action/easy-blend dried yeast
1 tsp salt
50g/1¾oz golden caster sugar
50g/1¾oz unsalted butter, melted
100g/3½oz Quark
1 medium free-range egg yolk
a handful of raisins (for the Lucia rolls)

Method
1. If making the saffron cake, butter a 900g/2lb loaf tin; if making the Lucia rolls, butter a baking sheet. Soak the saffron in the milk for 5-10 minutes.
2. Combine the flour, yeast, salt and sugar in a mixing bowl and make a well in the centre. Stir the melted butter into the milk and saffron mixture and pour into the well.
3. Add the Quark. Stir together and then, using floured hands, combine to a dough. Knead on a floured surface for 10 minutes until smooth. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for 1½-2 hours until well risen. Knock back the dough.
4. For the saffron cake: shape into a loaf and place in the prepared tin. Cover loosely with oiled clingfilm and leave in a warm place for 45-60 minutes until risen above the sides of the tin.
5. For the Lucia rolls, divide into 12 pieces and roll each into a rectangle about 20cm/8in long. Twist each into an 'S' shape, as tight as possible. Place on the prepared baking sheet and cover loosely. Leave for 30-45 minutes or until puffed up.
6. Meanwhile, preheat the oven to 220C/425F/Gas 7.
7. For the rolls, brush with egg yolk, then place one raisin in the centre of each circle (two raisins per roll). For the cake, brush the top with egg yolk, taking care not to allow it to drip down the sides or it will stick to the tin.
8. Bake the rolls or cake for 15 minutes, then remove the rolls and place on a wire rack. For the cake, lower the heat to 200C/400F/Gas 6 and cover loosely with foil. Continue to bake for a further 20 minutes or until the cake sounds hollow when tapped underneath. Cool on a wire rack.