In a heat-proof jug, combine the milk, butter, saffron and orange peel and heat in the microwave 15 seconds at a time until warm (about 110 F) - mine took 3 goes in the microwave.

Stir in the honey then the yeast and leave to rest for 5 minutes.

In the bowl of an electric mixer, use the dough hook to mix the salt and flour together.

Add the egg and the rest of the wet ingredients and knead, slowly at first, then increasing the speed a little and knead until the dough all comes together.

You made need to add another tablespoon or two of flour if it is too sticky.

Knead for another few minutes or until you can touch it with your fingers without it sticking and the bowl is clean.

Take the dough out of the bowl, spray the bowl with oil, shape the dough in a ball and return it to the bowl.

Cover it with plastic wrap and leave it in a warm place until it has doubled in size (about an hour).

Line two 12-hole muffin tins with 16 cupcake liners.

Punch down the dough to let out the air then scrape it out of the bowl and form into a ball.

Weigh the dough then divide the weight by 16. Write down the measurement - that's what you want each dough ball to weigh later.

Cut the dough in half then in half again.

Cut each quarter in half then in half again and weigh each piece to see if it's close to the measurement you wrote down. Adjust to get it close.

Roll the dough ball out on the bench to about 30-35cm long.

Tie a knot in the dough then tuck the ends back in and press them together.

Place the dough in a muffin liner in the tin.

Repeat for the rest of the dough.

Cover the dough lightly with plastic wrap and leave to double in size again (40mins - 1 hour).

After 20 minutes, pre-heat the oven to 200C fan-forced.

When the dough has risen, brush the top of each bun with melted butter and bake for 20 minutes or until golden.

Transfer them to a wire rack to cool a little.

Best eaten fresh and still warm.