Cornish Saffron Buns

This is the second time I've made these buns and they really are very tasty. I was so pleased with the first batch that I used exactly the same recipe second time around.

The recipe is courtesy of chef Rick Stein. I watched him make the buns in an episode of his recent Cornwall series. I more or less followed his recipe, but, as always, did a few tweaks:

• I upped the saffron to 0.7g (no expense spared!), to get more flavour and colour in. Also when using saffron I like to grind up the strands in a pestle and mortar with a tspn of sugar and a little of the milk
  
  
• soak the dried fruit (I used 40g currants and 30g raisins) in the milk for an hour before using
  
  
• I used a flour mix at 11% protein - if the flour is too strong the buns could be chewy
  
  
• mixed in the Kenwood, 5 mins slowest and 5 mins faster - check for a good windowpane, then add fruit on slowest
  
  
• buns scaled at 92g x 12 pieces
  
  
• egg yolk wash and baking regime as in my hot cross bun recipe - I don't like sugar syrup glaze
  
  
• if you like saffron, be prepared for a heavenly smell in the kitchen when you make these!

Lance