REVEL BUNS

Steps:

• Stir saffron in to warm milk, cover and let stand overnight.
• Next day, sift flou, salt and cinnamon well, rub in butter.
• Add currants and make a well in the center.
• Reheat the saffron milk just until warm to touch.
• Cream yeast and sugar, proof until frothy.
• Add saffron milk, including strands of saffron, the cream and almost all the egg.
• Pour into the well and mix to a soft dough.
• Turn out on floured surface and knead 2 to 3 minutes.
• Return to bowl, cover with clean tea towel, leave until doubled.
• Punch down, divide into 8 and shape into buns.
• Grease baking sheet, place buns on sheet and let rise for another 20 minutes.
• Set oven to 375 or Mark 5.
• Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
• Cool on wire rack.