Golden saffron hot cross buns

Method

1. Bring the milk to the boil in a saucepan, then add the saffron. Put the cold cubed butter and 50g honey in a large mixing bowl, pour over the saffron milk and leave for 5 minutes or until the butter melts.
2. Add the 2 eggs, warm water, yeast, and vanilla and orange extracts, then whisk to combine. Stir in the dried fruit and mixed peel, then the mixed spice, cornflour and salt. Add the 800g flour, then mix together with your hands to form a soft, sticky dough. If the dough feels firm, add a splash more water. Cover the bowl with lightly oiled cling film, then set aside for 10 minutes.
3. Lightly oil or flour the worktop, then turn out the dough and give it a quick knead (about 10 seconds). Put it back in the bowl and re-cover with the cling film, then leave in a warm, draft-free place (see Dan’s Tips For Success, below) for 90 minutes. Give it another quick knead halfway through.
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4. Line a baking sheet with baking paper. Cut the dough into 12 x 180g pieces. Pat each piece flat, pull the edges into the centre to round the shape, then turn over and shape into a smooth ball. Put each bun rough side down on the sheet, then cover and leave to rise somewhere warm and draft-free for 1 hour or until nearly doubled in size. Sit the buns close together but not touching; as they’ll expand as they rise so their edges fit snugly together.
5. When the buns are almost ready, heat the oven to 200°C/fan180°C/gas 6. For the crosses, beat the ingredients in a mixing bowl to make a thick but pipeable batter. Leave for 10 minutes, then spoon into a piping bag and set aside.
6. Brush the risen buns with the beaten egg and salt mixture, then pipe crosses over the top (see Dan’s tips for success below). Bake for 25 minutes or until golden.
7. Meanwhile, put the spiced glaze ingredients in a pan and boil to a thick syrup. Remove the buns from the oven, then brush with the glaze while hot. Cool on wire racks.