kryptonite

(Makes about 50)

75g/3oz fresh yeast or corresponding quantity instant dried yeast
2 tbsp water
500ml/18fl oz milk
150g/6oz butter
2 eggs
1kg/2 ½lb fine, plain white flour
1g saffron, finely ground
150g/6oz caster sugar
1 tsp salt
100g/3oz raisins
To glaze:
One egg

Method:

Crumble the yeast in the lukewarm water into a bowl. Melt the butter and pour in the milk and warm until tepid (37° C/98° F). Mix together and add the whisked eggs. Pour some water over the saffron and stir it together. Add to the mixture together with salt and sugar and half of the flour and mix until smooth. Add remainder of flour (keep some for making the shapes) and knead until smooth and pliable, but not too firm (approx.10 min). Cover and leave in room temperature to rise until double in size.

Turn out on to a floured work surface. Divide dough into four parts, which in turn divides into 12 pieces. Roll each part into 15cm/6" finger-thick sausage and shape into a letter S. Press on a few raisins as decoration. Place the buns on buttered or baking paper-lined baking sheets. Cover and leave to prove until they look light and puffy, about 30 min.

Brush with beaten egg and bake in the centre of a 275° C/525° F oven for 8-10 min. Place on a wire rack and cover with a cloth. Leave to cool.