Cornish Saffron Bun

100g raisins
500g strong White Bread Flour
120g caster Sugar
50g butter, diced
7g fast Action Yeast
150ml IPA beer
100ml whole milk
Large pinch of saffron
2 egg yolks
100g Clotted cream and extra for
serving
Jam to serve

1. Place the saffron and the milk in a small pan, bring to a simmer then remove from heat and set to one side to cool. Add the butter and clotted cream to the pan allowing it to melt.
2. Once the clotted cream and butter are melted add the beer and stir.
3. Mix the flour, 70g caster sugar and yeast. Then make a well and slowly add the milk mix until the dough has completely come together.
4. Add the sultanas and knead on a surface until they are mixed (10-15 minutes) and the dough looks smooth and elastic.
5. Place in a bowl with a clean towel over the top and leave it somewhere warm to prove for 40 minutes.
6. Take the risen dough from the bowl, knock it back and divide it into 10 equal buns making sure any seams are on the bottom of the bun, place them on a baking sheet lined with greaseproof paper.
7. Leave the buns to prove for another 30 minutes in a warm place. Brush with the egg yolk and cook for 30 mins at 190c or until golden.
8. Add 50g caster sugar and 2 tablespoons of water in a saucepan. Gently heat until dissolved then boil for 1 minute. Brush the buns with the glaze, serve with clotted cream and jam.

Add a pinch of turmeric to your sugar glaze to give your buns an orange glow.