300ml whole milk

1tbsp pack saffron

1/2cup butter
1/2kg strong white bread flour
100g golden caster sugar
7g  yeast
1 large egg, beaten

a little oil, for greasing
24 currants

Method: 

Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough.Put the dough into a lightly oiled bowl and cover.Set the bowl for about 1 hr until doubled in size.back the dough and divide into equal portions.Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on parchment-lined baking tray.While the buns prove, heat oven to 200C/180C fan/gas 6.
When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving.