Saffron Bulle

Cook Time 3 hours plus proving time

Makes 12

Ingredients

Dough

500g plain flour, for the sponge

500g milk

50g fresh yeast

0.8g saffron threads

22g ice cubes

500g plain flour, for the dough

1 whole egg

150g caster sugar

150g unsalted butter

20g fine salt

Filling

200g unsalted butter, cubed

200g caster sugar

40g plain flour

1 vanilla bean

To Serve

Sugar syrup, to drizzle

Pearl sugar, to sprinkle on top

Method

Make a 'sponge' with plain flour, milk and fresh yeast. Mix and leave to sit covered for 30 minutes.

Gently toast the saffron threads in a pan. Use a small mortar and pestle. Crush while still warm, then add ice cubes.

In a mixer with a hook attachment, combine all ingredients together. Mix the dough on slow speed for a while — full gluten development isn't the goal here.

Leave covered until doubled in size. Knock back. Then roll out to about 5mm thick and 50cm long.

To make the filling, scrape all seeds from the vanilla bean. Cube butter and soften to room temperature. Combine all ingredients in a mixer with a paddle attachment and beat until smooth.

Spread the filling over half of the rolled dough. Fold over itself. Cut into 1.5cm strips and roll into shape. Leave to double in size, then bake in a 160°C fan-forced oven for approximately 6–8minutes.

Glaze with sugar syrup. Flash in the oven and then finish with pearl sugar.