• Heat the butter in a pan.
• When melted, add the saffron, stir, and allow the mixture to cook for a couple of minutes.
• Remove from the heat, and stir in the milk. Allow to sit for around 15 minutes.
• Add the cooled mixture and the egg to your stand mixer, and give it a quick mix (see note 4).
• Add the remaining ingredients and 300g (2½ cups) of flour and start to mix.
• Gradually add more flour as needed (one tablespoon at a time). Be careful with this step, as too much flour will result in dry bread.
• The dough has had enough flour when it still feels sticky, but most of it comes off the attachment when you pull it.
• Switch to a dough hook attachment (if you have one) and knead the dough for around 5-7 minutes. When ready, the dough will have formed into more of a ball, should be shiny, elastic and drop fairly easily from the hook.
• Cover with a tea-towel and allow the dough to proof in a warm place for around an hour (or until doubled in size).

Cranberry Sauce:

• Add all three ingredients to a pan and heat them until the cranberries start to pop and soften.
• Blitz them in a food processor until fairly smooth (lumps are okay). Set to one side.

Assembly:

• When the dough is ready, line a large baking tray with baking paper and pre-heat the oven to 190℃ (374℉).
• On a lightly floured surface, roll out the dough into a large rectangle shape. It doesn't matter too much about specifics, but make sure your dough is fairly thin and has an even thickness throughout (see note 5)
• Down the centre of the rolled out dough, spread your cranberry jam.
• Next, cover the jam with chocolate chunks, making sure to keep them in one layer (not on top of each other) so that they can melt.
• Cut strips, slightly diagonally, down either side of the jam/chocolate.
• Carefully, alternating between one side and the next, place each strip over the jam/chocolate in a criss-cross pattern. Tuck both ends underneath themselves.
• When ready, carefully move onto the prepared baking tray.
• Beat the egg and liberally wash over the dough.
• Bake for around 15 minutes, until the bread is golden (don't over-bake it).
• Leave to cool for around 30 minutes and then sprinkle with icing sugar. Slice and eat it immediately. Enjoy!