I do like the flavour that Saffron gives to bread, I used to make it a lot and whenever I go to see my daughter she asks for some of my Saffron Buns. Basically, they're just a teacake but made with milk instead of water. The milk is infused with a pinch of Saffron for 24 hours before you make the dough. I also dissolve the sugar into the milk to give a smoother mixture. I use whatever fruit I have to hand, this time it was a mixture of Cranberries, Flame Raisins and Sultanas.
Ingredients (Makes 16)
600g milk; infused with Saffron for 24 hours
120g sugar dissolved into the milk
100g soft butter
500g mixed fruit
20g Instant Yeast
Add everything into your mixing bowl and make the dough as usual,
and after bulk proofing; knock back and divide at 145g each.
Shape onto trays and set the oven temperature at 200°C
Prove for 40 minutes then bake for 20-22 minutes or until internal temperature is more than 95°C.
They will be quite dark as the sugar caramelises.
Let them cool a bit before you split and butter them.