Saffron buns

Put your saffron in an eggcup of vodka or brandy and let sit for at least 2h, up to 12h.

Place the raisins in a bowl of water to soften.

Crumble the yeast into the bowl of your stand mixer (or a regular bowl, if making this by hand). Melt the butter, then add the milk and the cream and heat until it's about 37°C or "hot bath temp". Add this to the yeast and stir until it has dissolved. Add the saffron liquid to the mixture, along with salt, sugar, the egg and most of the flour. Work into a smooth and silky dough - it will look pretty sticky, so add the rest of the flour, but don't worry if it's still sticky. It's supposed to be. It shouldn't stick to your fingers though.

Transfer the dough to a clean bowl, and leave to rise, covered, for about 45 minutes in a warm, non-draughty place.

When the dough has doubled in size, make your shapes. The most classic is the S-shape, looks a bit like a sitting cat. Let prove another 20 minutes or so. They do get quite a bit bigger, so give them space on the tray! Drain the raisins and pat dry and place them in the "dimples". Glaze them with the beaten egg white and bake at 225°C 8-10 minutes. let them cool down wrapped in a towel and soon as you can handle them, stick them in plastic bags. They saffron makes them dry out very quickly, so freeze whatever you're not eating straight away.