St. Lucia saffron buns

Ingredients: 1½ tsp active dry yeast,1 tsp baking powder,Optional: 2 tbsp brandy, ½ tsp ground cardamom,500g 1lb/4 cups bread flour,1 egg, beaten,24 raisins or sultanas,1 tsp saffron threads,Salt,1 cup whole milk,50g 1,7 oz./¼ cup unsalted butter,100g 3,5 oz./½ cup sour cream (if you don’t have sour cream, tablespoon 3 drop of lemon juice into your cream and let stand for 5-10 minutes, or use Greek yogurt),50g 1,7 oz./¼ cup caster sugar
Instructions:

1. Combine the milk and saffron threads, and heat in a pan or in the microwave until warm.
2. Let cool for 10 minutes.Melt the butter in the microwave or in a separate pan, and allow to cool before stirring it into the milk.Sift the flour into a bowl.
3. Add the sugar, baking powder and salt, and mix with a wooden spoon.
4. Add the yeast and mix.Stir in the milk and sour cream. Bring together to form a dough.Lightly flour your working surface, tip the dough and knead until smooth and elastic, about 5 minutes.
5. Put the dough back in the bowl, cover with Clingfilm and leave to rise in a warm spot for 1 hours or until it has doubled in size.Grease two baking trays, or line them with baking paper.Tip the dough onto a lightly floured surface and knock it back in one or two punches.Divide into 12 equal pieces (mine were about 80g/2,8 oz. each).
6. Roll out each piece into a 25 cm/10 in. cylinder and roll each end in so as to form and S shape.
7. Place on the baking sheets and add a raisin into the centre of each of the two eyes of the rolls.Cover with a towel and let rise for 45 minutes, or until the buns have doubled in size again.Preheat the oven to 220C/425F.Beat the egg and brush over the buns.
8. Bake for 8-10 minutes or until golden brown.Cool on a wire rack before serve warm with cold milk, hot chocolate or a cup of glgg (mulled wine).Enjoy!

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