Saffron buns with cardamom

Bring the water and white wine to the boil together.

Add the saffron and remove from the heat. Cover and leave to stand for 24 hours.

Pour the saffron water through a sieve into the bowl of the mixer.

Using a whisk, stir in the yeast.

Then add the flour, the small amount of butter, the sugar and the large amount of salt.

Use the dough hook and knead on low speed for 5 minutes to mix well.

Scrape the edges clean and knead on medium-high speed for 25 minutes until a very smooth dough forms.

Cool back the dough for about 1.5 hours.

Meanwhile, mix the rest of the ingredients into an even butter mixture.

Now roll out the dough into a long rectangle of 1 centimetre thick. Like making puff pastry.

Use a pallet knife and spread the butter mixture in an even layer on the dough.

Fold the dough in three, and blend a quarter turn.

Roll out the dough and repeat the previous 3 steps.

Roll out the dough again and cut into strips about of 2 centimetres thick.

Take one end between your thumb, index finger and create an eight around your fingers.

Press the centre together.

You can freeze the buns now for later use.

For the ideal rhythm, set a delayed driving programme on the blast chiller: Set to cool at 8°C by the time you want to bake them, with the last hour rising at 24°C.

Bake in a preheated oven at 175°C for about 25-30 minutes.

When the cinnamon rolls are ready, remove from the oven and place on a wire rack to cool.

If necessary, brush directly with the cardamom sugar syrup.