Grease a baking tray and soak the saffron in the milk for 10 minutes.
Combine the flour, yeast, salt, and sugar in a bowl and make a well.
Stir the melted butter into the milk mixture and pour it into the well with the Quark.
Knead the dough on a floured surface for 10 minutes until smooth.
Place in an oiled covered bowl and leave to rise for 2 hours.
Preheat the oven to 220°C.
Divide the dough into 12 pieces and roll each into 20cm rectangles.
Twist each piece into an 'S' shape and place on the tray.
Cover and leave to rise for 45 minutes until puffed.
Brush with egg yolk and press two raisins into each roll.
Bake for 15 minutes then cool on a wire rack.