Saffron Hot Cross Buns

Ingredients (buns)

• 10 ground saffron threads

• 1/4 cup warm milk

• 4 cups plain flour

• 1/4 cup caster sugar

• 2 tsp ground cinnamon

• 1 tsp mixed spice

• 1/4 tsp salt

• 2 tsp instant yeast

• 1 cup warm water

• 50g unsalted butter, melted

• 1 egg, lightly beaten

• 1/2 cup sultanas or raisins

• 1/4 cup mixed peel (optional)

Ingredients (crosses)

• 5 saffron threads, ground

• 1/4 cup plain flour

• 2 tbsp water

Ingredients (glaze)

• 2 tbsp apricot jam

• 1 tbsp water

Method

1. Infuse the saffron:

   1. For the buns, soak the saffron in the warm milk to release its color and flavor. Leave to sit.

   2. For the crosses, Soak the saffron in water and leave to sit.

2. Dough: In a large bowl, combine flour, sugar, cinnamon, mixed spice, and salt.

3. Add the yeast to the warm water and combine.

4. Add the saffron milk, warm water with yeast, melted butter, and egg. Mix until a dough forms.

5. Knead the dough on a floured surface for 10 minutes or until smooth and elastic. As you do this, gradually knead in the sultanas and mixed peel.

6. Place the dough in a greased bowl, cover with a damp tea towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

7. Punch down the dough and divide it into 12 equal portions. Roll each into a ball and place on a lined baking tray, close but not touching. Cover and let rise again for 30 minutes.

8. Preheat the oven to 190°C (375°F).

9. Crosses: Mix flour and saffron water into a paste. Pipe crosses over the buns using a piping bag or zip-lock bag with the tip snipped off.

10. Bake the buns for 20-25 minutes, or until golden brown.

11. Glaze: Heat apricot jam and water in a small saucepan until smooth.

12. Brush over the warm buns for a shiny fini