Instructions: Bring milk to the boil with saffron pistols, allow to cool to room temperature.

In a bowl whisk the tepid milk, olive oil, yeast, salt and eggs. Add the bakers flour and knead to a satiny dough. It should not be as firm as a bread dough, more like a brioche.

Leave to rise, punch down then divide into four, allow to rise again and cook at 180C (360F) in small bread tins, or as round loaves.

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