SAFFRON BUNS WITH CLOTTED CREAM 750 g strong white flour 1 teaspoon salt 1/2 teaspoon saffron threads 25 g fresh yeast (or about 12 g dried - NOT easy-blend) 50 g sugar 300 ml full-cream milk, warmed to hand temperature 50 g unsalted butter, just melted 1 egg, lightly beaten 2-3 tablespoons mixed Dried fruit 1/4 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon Clotted cream

Serve the flour and salt into a warm bowl. Soak the saffron in 2 tablespoons of boiling water, then crush in a mortar or liquidise briefly to release the color. Mix the yeast with a pinch of sugar, then whisk with the warm saffron water and leave for 15 minutes to form a frothy head. Mix with the warm milk, melted butter, egg and the rest of the sugar. Pour into a well in the flour and work with your hand till it forms a soft, sticky mass. Tip onto a floured board and knead thoroughly till you have a soft, smooth dough - you may need a little more milk or flour. Drop the dough back in the bowl, cover with clingfilm and leave to rise for an hour in a warm place, till doubled in size. Preheat the oven to 220°F.

Knuckle the dough down with a fist to distribute the air bubbles, and work in the fruit. Cut into a dozen pieces, and knead into balls. Drop on to well-greased baking trays - allow them space to expand. Brush with a little egg and milk and set to rise for about 30 minutes, till doubled in size. Bake for 15-20 minutes, till puffy and brown. Transfer to a rack to cool. Serve with clotted cream to spread on the golden crumb instead of butter.

Makes a dozen buns.

[Waitrose Food Illustrated, May 2000]