Cornish Saffron Buns

• 1 g saffron threads, good quality
• 150 ml whole milk, for the saffron infusion
• 500 g strong white bread flour
• 75 g caster sugar
• 8 g fine sea salt
• 7 g instant yeast
• 40 g unsalted butter, softened and cubed
• 1 large egg, lightly beaten
• 150 g mixed dried fruit (currants and sultanas)
• whole milk, for glazing

1. 1

   The night before baking, crush the saffron threads between your fingers into a small bowl and pour over 150 ml of just-boiled whole milk. Stir once and leave to infuse at least 4 hours, ideally overnight in the fridge — the milk should turn a deep amber. A pinch less saffron and you'll lose both colour and flavour, so trust the scale here.

2. 2

   Before you begin, make sure the saffron milk is lukewarm — if it chilled overnight, let it come back to room temperature; it must not be hot or fridge-cold, or it will kill or stall the yeast. In the bowl of a stand mixer, combine the flour, caster sugar, salt, and instant yeast on one side. Pour in the saffron milk and the beaten egg. Mix with a dough hook on low speed for 5 minutes until a shaggy dough forms, then add the softened butter cubes one at a time.

3. 3

   Increase to medium speed and knead for 8 to 10 minutes until the dough is smooth, elastic, and passes the windowpane test — you should be able to stretch a small piece thin enough to see light through without it tearing. This enriched dough takes longer than plain bread dough to develop, so don't rush this stage.

4. 4

   Add the dried fruit and knead on low just until evenly distributed, about 1 minute. Shape the dough into a round, place in a lightly oiled bowl, and cover. Leave to prove at room temperature for 1.5 to 2 hours until doubled in size.

5. 5

   Turn the dough out onto an unfloured surface and divide into 8 equal pieces using a dough scraper — weigh each piece on your digital scale so they bake evenly, roughly 115 g each.

6. 6

   Shape each piece into a tight round by cupping your hand over the dough and rolling in circular motions against the counter. Arrange on a lined baking tray spaced well apart, cover loosely with oiled cling film, and prove for another 45 to 60 minutes until puffed and just touching.

7. 7

   Preheat the oven to 200°C. Brush the tops gently with a little whole milk for shine. Bake for 18 to 20 minutes until deep golden brown on top — don't open the oven before 16 minutes or the buns will collapse. They should sound hollow when tapped on the base and spring back lightly when pressed on top.

8. 8

   Transfer to a wire rack and let them cool at least 20 minutes before tearing in. These are best eaten the day they're baked, split and buttered, but will keep in an airtight container for 2 days.

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