step one - Warm the milk and sitr in the saffron strands. Cover and allow to stand overnight.
step two - Place in the large bowl the flour, salt, currants and cinnamon. Cut the butter into small cubes and rub in until it looks like bread crumbs.
step three - Warm the milk and to this add the yeast and allow to stand until it froths. Now add the cream, sugar and most of the egg (some is kept back to glaze the buns later).
step four - Make a well in the middle of the dry ingredients and slowly add the milk mixture until you get of soft pliable dough.
step five - Knead the dough for several minutes then cover with the clean tea towel and allow to rise for around an hour in a warm place.
step six - Once risen divide into 6-8 equal sized pieces and shape into rounds. Place on the baking tray (which is either greased or lined with greased paper) and allow to stand for around half an hour).
step seven - Pre-heat the oven to 375f/180c/Gas Mark 5. Brush the surface of the buns with the remains of the beaten egg and cook for around 20 minutes or until golden brown.