Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Scatter the saffron strands on a baking sheet and place in the oven for 15-20 minutes to dry out and darken in colour. Crush the strands between your fingertips in a small bowl.
2. Gently heat the milk in a small pan until it’s steaming. Add the saffron to the milk and leave to infuse for 20 minutes off the heat. Add the clotted cream and diced butter to the saffron-infused milk and return to a low heat for 2-3 minutes. Gently whisk until melted and combined. The mixture should be just warm to the touch.
3. Sift the flour into a large bowl and stir in the salt, sugar, yeast and cinnamon. Make a well in the centre of the dry ingredients and pour in the warm milk. Mix and bring together into a soft dough. Knead on a slow speed in a free-standing mixer with the dough hook attached for 7-10 minutes, or by hand on a lightly floured surface, incorporating the currants after 5 minutes. The dough should bounce back when touched.
4. Cover the bowl and leave in a warm place for 45-60 minutes or until doubled in size. Knock back the dough, turn out onto a floured surface and knead briefly. Divide the dough into 10 equal portions to make buns and place on a lined baking sheet.
5. Cover the buns and leave to prove again for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6, then bake the buns for 20 minutes until golden. For the glaze, put the 50g caster sugar and 2 tablespoons of water in a saucepan. Gently heat until dissolved then boil for 1 minute before brushing over the warm buns. Transfer to a wire rack and leave to cool.
6. Slice in half and enjoy the buns fresh or toasted, spread with clotted cream or butter.