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For the dough:
110g butter
400ml milk
600g plain flour
1 x 7g sachets dried yeast
110g caster sugar
1/2 tsp salt
2 tsp ground cardamom
7g envelope saffron
1 large free range egg, beaten
Approx. 40 raisins
For the glaze:
1 large free range egg, beaten
1 tbsp full fat milk
Baking sheet x 2
Parchment paper
Large Pan
Electric mixer
Wooden spoon
Bowl