50g fresh yeast
1/2 tsp salt
1400-1600ml plain (strong) flour
2 eggs and raisins for decoration
Melt the butter and add the milk. Heat to 40oc.
Crumble the yeast in a large bowl and add some of the milk/butter mixture and stir until the yeast is dissolved. Add the remaining mixture. Stir in the sugar, saffron, salt and egg. Add half the flour and mix well, gradually add the rest of the flour until the dough is firm enough to kneed by hand. Kneed it on the work top for 10minutes, adding as little flour as possible to prevent the buns from getting dry.
Leave to rise under a towel for 30-40minutes.
Divide the dough in 4 equal parts and keep 3 parts under the towel. Split the last part into 8, roll each out to long finger thick rolls and turn in from each end in opposite directions until they meet. Place on a baking tray, cover with a towel and leave to rise for another 30-40minutes until double the size.
Repeat with the three other parts.
Preheat oven to 225oc.
Push a raisin in the centre of each bun end. Beat two eggs with a fork and brush the buns before baking in the oven for 10-12minutes.Leave too cool, covered with a towel on a wire rack.