Gently heat the milk with the saffron in a small pan until it’s steaming. Add 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 of 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, spices, sugar, water 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 slap and fold a few times to bring it together. After 5 minutes, incorporate the currants. To check if the dough is ready, when the dough is touched it should bounce back.
Cover the bowl and leave in a warm place for 45-60 minutes or until doubled in size. Knock back the dough and turn out onto a floured surface and knead briefly.
Divide the dough into 10 equal portions to make buns and place on a lined baking sheet.
Cover the buns and leave to prove again for 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 until golden.
Once the buns have baked, its time to make the glaze. To make the glaze – put 50g of caster sugar and 2 tablespoons of water in 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 the buns fresh or toasted, spread with more clotted cream