Saffron Buns

1. In a jug mix together the milk, water and saffron. Then in a large bowl sieve the flour and rub in the butter.  Stir in the Fruisana, salt, mixed spice, cherries and peel. 

2. Make a well in the centre and sprinkle in the yeast. Stir in the saffron mixture and beaten egg, using a flat bladed knife. Mix to a soft dough.

3. Turn the dough onto a well floured work surface and knead for about 10 minutes, until it is smooth and no longer sticky.

4. Divide dough into 10 and shape into buns. Place on a greased baking tray, cover with a clean teatowel and place in a warm place to rise. Leave until doubled in size, approx. 45 - 60 minutes.

5. Bake in a preheated fan oven 200°C, electric oven 220°C or gas mark 7  for 15 - 20 minutes until puffy and golden and when you tap the base of bun it should sound hollow.

To make glaze:

1. Place the Fruisana and water in a small saucepan, heat until a thick syrup forms but is not coloured.  When the buns are cooked brush them with glaze to give a glossy finish.

Saffron Buns
10 tbsp hand hot milk
5 tbsp hand hot water
6 strands of saffron or 1 tsp of ground saffron
450g strong white flour
50g butter
50g Fruisana Fruit Sugar
1 tsp salt
1 tsp mixed spice
100g glace cherries, chopped
100g chopped mixed peel
1 tbsp fast action dried yeast
1 large egg, beaten

Glaze
2 tbsp Fruisana Fruit Sugar
2 tbsp water