Gently heat the milk with the saffron in a small pan until it’s steaming. Add the Rodda’s clotted cream to the saffron-infused milk and return to a low heat for 2-3 minutes. Gently whisk until melted and combined.
Take the mixture off the heat and allow to cool until it is warm to the touch.
Sift the flour into a large bowl and stir in the salt, mixed spice, sugar, and yeast.
Make a well in the centre of the dry ingredients and pour in the warm milk. Mix and bring together into a soft dough. Knead on a slow speed in a free-standing mixer with the dough hook attached for 7-10 minutes or throw down and fold on a floured surface a few times to bring the mixture together. After 5 minutes, add in the sultanas or currants, mixing them in by kneading further. To check if the dough is ready to be proved, when the dough is touched it should bounce back.
Place the dough back in the bowl, cover and leave in a warm place for 45-60 minutes or until doubled in size. Once proved, turn out the dough onto a floured surface and knead for 1-2 minutes.
Divide the dough into 10 equal portions to make the buns and place on a lined baking sheet.
Cover the buns and leave to prove for another 30 minutes.
Preheat the oven to 200°C, fan 180°C, gas mark 6. Then brush the top of the buns with a little milk and bake for 20 minutes or until golden.
Once the buns have baked, it’s time to make the glaze. To make the glaze, put 50g of caster sugar and 2 tbsp of water into a saucepan. Gently heat until the sugar has dissolved and then boil for 1 minute. Then brush the mixture over the warm buns and transfer them to a wire rack and leave to cool.
Slice in half and enjoy these Cornish Saffron Buns fresh or toasted with a spoonful of Rodda’s Cornish clotted cream.