Saffron Buns     

450 gm Strong white flour           

100 gm Soft margarine  

15 gm Fresh yeast           

1/2 tsp Salt         

40 gm Caster sugar         

280 gm Dried mixed fruit             

1 pinch Saffron

1/2 cup Lukewarm mix of milk and water             

1. Crumble saffron in a cup and pour on a couple of tablespoons of hot water.  

2. Place flour in bowl and rub in margarine. Add rest of dry ingredients.                

3. Make a well in the centre of the bowl and crumble yeast into it. Sprinkle one teaspoon of sugar on the yeast. Add a couple of tablespoons of warm milk and water mix. Then draw in mixture from the outside to cover the yeast. Cover with a damp cloth and leave for 10 minutes.    

4. When the yeast starts to bubble, add cooled saffron and enough lukewarm milk and water to mix to a soft sticky dough. Put in a warm place, covered with damp cloth, until doubled in size.       

5. Place tablespoons of mixture on baking tray, lined with parchment, and spacing well. Return to a warm place to allow to rise.      

6. Bake in a hot oven (210C) for 10 minutes until nicely brown.