Saffron Buns

Method

1. Combine the flour, sugar, salted butter, yeast and saffron syrup in a mixing bowl.
2. Add water, egg and salt to the dry mixture.
3. Mix, with a dough hook on a slow speed for 5 minutes, then at a medium speed for another 5 minutes to form a dough.
4. Weigh out 70g buns
5. Roll to 10cm in sticks
6. Continue to roll to 30cm and twist into an ‘S’ shape.
7. Place on a greased baking tray
8. Prove for 1 – 2 hours, until they have doubled in size
9. Bake at 180º – 200ºC for 6-8 minutes, until cooked and just starting to colour.
10. Once baked, brush with the egg wash for a shiny surface
11. Brush with salted butter
12. Roll in sugar

1. Bring the sugar and water to the boil
2. Add 4g saffron and 2tbsp of either brandy, whiskey or cognac
3. Allow to cool