Fluffy, Perfumed Saffron Rolls

Make the dough. In a large bowl mix flour and salt. Set aside.

Separately, combine sugar, yeast, pumpkin purée, milk, egg, saffron. Whisk well.

Make a well in the centre of the dry ingredients and add the liquid in. Bring it all together with a wooden spoon until it starts forming a dough. Tip onto a floured surface and knead until you have a soft elastic dough, 4-5 minutes.

Alternatively, put all of the ingredients (it’s best to start with the wet ones at the bottom) into the bowl of a stand mixer with the kneading attachment and knead for 3 minutes. Put the dough into an oiled bowl and cover. Let rise for one hour at room temperature, until doubled in size.

Knock the air out of the dough and, with a rolling pin, shape it into a large rectangle.

Mix the butter and sugar thoroughly and spread evenly over the dough. Starting on the right side (so that you are rolling the short side onto itself) roll the dough gently until you have a log.

Divide the log into 8 pieces.

Place rolls cut side up in a baking dish that can accommodate them loosely (they will rise again now, as well as in the oven).

Cover with a tea towel and let them rise another 15-20 minutes. Preheat the oven at 180 degrees C.

Place rolls in the oven and bake for 30 minutes. Make sure to check on them occasionally to ensure they are not browning too fast. If need be, cover with tinfoil for the last minutes of baking.

Make the saffron syrup. Combine water, sugar and ground saffron in a small saucepan. Bring to a boil and let infuse for a few minutes. Turn off the heat. When golden, take out of the oven and brush generously with the saffron syrup; let cool before serving.