Dan Lepard's saffron sugar buns recipe

Perfect for a cold January afternoon, spread with marmalade and cream. 250ml cold milk 50ml double cream 1 big pinch saffron strands 25g golden syrup or honey 25g unsalted butter, softened 575g strong white flour 1 tsp fine salt 1 sachet instant yeast 1 large egg 200g chopped mixed peel 50g caster sugar, plus extra to glaze Rough-cut sugar cubes (the stuff you get at posh restaurants; Tate & Lyle does it) Bring the milk, cream, saffron and syrup to a boil, pour into a jug, leave until warm, then add water to top up to 400ml. Rub the butter into the flour, sugar and salt in mixing bowl. Beat the yeast and egg into the milky liquid, stir in the peel, then mix into the flour. Leave for 10 minutes. Oil a 30cm patch of worktop and knead the dough. Leave, then knead twice more at 10-minute intervals, cover and set aside for 45 minutes. Cut into 12, shape into balls and space a few centimetres apart on a tray lined with baking paper and cover until risen by at least half. Brush with water, cut a cross in the top of each and bake at 190C (170C fan-assisted)/375F/gas mark 5 for 20-25 minutes. Boil the caster sugar and a little water to a syrup, then brush over the hot buns. Smash the sugar cubes with a mallet and sprinkle over. danlepard.com/guardian • This article was amended on Friday 15 January 2010. We neglected to say what to do with the 50g caster sugar. This has been corrected.