DOUGH

Bread Machine:

• Warm the milk gently in a pan until just lukewarm, then add the saffron. Let the mixture sit for around ten minutes.
• Pour the saffron and milk into your bread machine pan, along with the butter and cream cheese. Add 500g (4 cups) flour and the remaining dough ingredients. Set your machine to make the dough.
• On a very well-floured surface (the dough will be sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.

Stand Mixer:

• Warm the milk gently in a pan until just lukewarm, then add the saffron. Let the mixture sit for around ten minutes.
• Pour the saffron and milk into your stand mixer bowl along with the butter and cream cheese. Quickly mix together.
• Add 480g (4 cups) of flour, and the remaining dough ingredients. Mix until combined.
• Gradually add extra flour as needed one tablespoon at a time, allowing it to incorporate fully before adding more. You may not need the full amount stated, or you could need more. Be careful not to add too much, as this will make the bread dense.
• After a few minutes, the dough will start to pull away from the sides of the bowl. You may notice your machine working a little harder (mine starts to make a clumping sound). The dough will still be sticky and will slip easily from the paddle.
• Using a spatula, scrape the dough from the paddle. Add a little more flour and continue kneading until the dough pulls completely away from the sides of the bowl and most of the bottom. It will no longer drip from the paddle but should come away easily when pulled. The dough should feel tacky, but not stick to your fingers.
• Cover the dough and leave it to proof in a warm place until it has doubled in size, usually 60–90 minutes.
• Knock back the dough on a lightly floured surface and form it into a rough ball.

For both methods:

• While the dough is in the stand mixer or bread machine, beat the butter and vanilla together for the filling. Then, chop the white chocolate into chunks.
• When the dough is ready, divide it into two roughly equal parts (this makes it easier to work with). Put one half aside.
• Take the first half, and on a lightly floured surface, work on the dough, rolling it out into a long, fairly thin, strip (around 23cm x 40cm / 9" x 15").
• Spread half of the butter mixture almost all over the dough, but just leaving a thin edge all the way round.
• Sprinkle half of the chopped chocolate over the top.
• Carefully roll the dough up as tight as you can, and then place the roll with the seam facing down.
• Grease a fairly large dish or line an oven tray.
• Using a sharp knife, cut into fairly think chunks (around 1½ cm thick) and place close to each other in a buttered pan or dish (the closer you put them, the more squished they become, causing them to rise up rather than spread).
• Repeat the above with the second half of the dough, placing on the same tray or in the same dish as the others.
• Beat an egg and wash the tops of the buns, then sprinkle some pearl sugar (if using).

Overnight buns:

• Cover the buns with clingfilm and pop in the fridge.
• Take the buns out about an hour before you want them, and allow them to come up to room temperature.

Bake immediately:

• Cover the buns with a tea-towel, and allow them to rest for about 30 minutes.

Both methods:

• Pre-heat the oven to 220ºC (430ºF).
• Bake for around 15-20 minutes, just until the tops are nice and brown (be careful not to overcook as they will dry out).
• Leave to cool for little while, then scoff them while still warm! Enjoy!