Place saffron in a small bowl. Cover with the boiling water and leave to steep overnight.
2 pinch saffron threads, 50 ml boiling water
Warm the 200 ml water so that it's hand hot, then stir in the yeast until it's dissolved.
15 g fresh yeast, 200 ml warm water
Place the dry ingredients into a bowl, make a well in the centre and pour in the yeasted water, saffron water and oil, mixing as you go until it comes together as a dough.
230 g wholemeal flour, 230 g plain flour (all purpose flour), 50 g golden caster sugar, 1 pinch sea salt, 100 ml sunflower oil
Turn out onto a work surface and knead for a good ten minutes, adding the fruit in towards the end. Alternatively, chuck everything into a stand mixer and let it do the work for you.
50 g candied peel, 200 g sultanas
Cover the bowl with a tea towel, plate or plastic bag and leave in a warm place to rise until doubled in size.
Knead again for another five minutes or so.
Divide the dough into 16 pieces and form into rolls.
Place on a baking tray or in a silicone mould (I used a 23cm (9") sq silicone cake mould).
Leave in a warm place to rise until doubled in size.
Bake in the middle of the oven at 200℃ (400℉, Gas 6) for 15-20 minutes, when the buns should be brown on top and the bases sound hollow when tapped.
Turn out onto a wire rack to cool.
Notes
For best results with both flavour and colour, be sure to soak the saffron overnight.Contains no egg or dairy, so suitable for vegans.Adapted from Saffron Cake by Pamela Pascoe in Cousin Jennie's Cook Book.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.