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Warm the milk gently and infuse the saffron strands (off the heat) for 30 minutes.
In a bowl, rub the butter (cut into chunks) into the flour until it resembles breadcrumbs. Add the yeast, salt and sugar and stir in.
Once infused, pour in the milk mixture and combine using the dough hook and mixer until a dough has formed (5 minutes)
After 5 minutes, add in the candied peel, orange zest and currants. Mix for a further 5 minutes.
Cover with a damp tea towel and leave to prove for an hour in a warm spot (until doubled in size).
Knock back and turn out onto a surface. Shape into 10 equal-sized buns. Bake in an oven at 190 degrees C for 25 minutes.
Prepare your sugar syrup by melting the sugar in the water on a high heat until bubbling and syrupy. Glaze onto the buns once they come out of the oven and leave to cool on a cooling rack. Serve warm with butter!