Heat milk until steaming, then infuse with saffron and butter for 10 minutes.
Combine flour, salt, yeast, and sugar in a large bowl.
Strain the saffron milk into the flour and mix with quark to form a soft dough.
Knead dough on a floured surface for 6 minutes until smooth, then let rise for 2 hours.
Prepare two baking sheets with oil or flour.
Knock back the risen dough and divide into 12 pieces rolled into 30cm lengths.
Shape four pieces into coiled S-shapes and place on a tray.
Shape four more pieces into S-shapes and stack them to create cross shapes.
Shape the remaining pieces into animals or additional S-shapes.
Cover and let prove again for 45 minutes until doubled in size.
Preheat the oven to 200°C.
Brush buns with egg yolk and garnish each with two raisins.
Bake for 15 minutes until golden brown and cool on a wire rack.