Rick Stein's Cornish saffron buns recipe
 Rich yeast buns, with a vivid yellow colour, can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream. 300ml/½ pint whole milk0.4g saffron strands 90g/3¼oz clotted cream50g/1¾oz butter, at room temperature550g/1lb 4oz strong white bread flour, sifted1¼ tsp fine sea salt50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze7g sachet fast-acting dried yeast70g/2½oz raisins30g/1oz chopped mixed peel 300ml/½ pint whole milk 0.4g saffron strands 90g/3¼oz clotted cream 50g/1¾oz butter, at room temperature 550g/1lb 4oz strong white bread flour, sifted 1¼ tsp fine sea salt 50g/1¾oz golden caster sugar, plus an extra 50g/1¾oz for the glaze 7g sachet fast-acting dried yeast 70g/2½oz raisins 30g/1oz chopped mixed peel Method Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Bake the buns for about 20 minutes until risen and golden. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour. Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour. Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger. Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic). When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the buns for about 20 minutes until risen and golden. Bake the buns for about 20 minutes until risen and golden. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to the boil for about a minute to create a glossy syrup. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Remove the buns from the oven and put on a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter. Recipe tips These buns can be frozen for up to a month. When ready to eat, refresh by reheating in a hot oven for a few minutes before serving. If you should have any buns left, slice and use to make a delicious bread and butter pudding.