Ingredients

Makes 18 cakes

　　a 1/4-ounce package active dry yeast (2 1/2 teaspoons)

　　1 teaspoon granulated sugar

　　2 cups lukewarm water

　　3 tablespoons boiling water

　　a slightly rounded 1/4 teaspoon saffron threads

　　5 1/2 cups bread flour

　　1 tablespoon nonfat powdered milk

　　4 tablespoons superfine sugar

　　1 1/2 teaspoons salt

　　1/2 stick (1/4 cup) cold unsalted butter, cut into pieces

　　1/2 cup chopped glacéed orange peel*

　　1/2 cup golden raisins

　　1/2 cup dried currants

　　*available at specialty foods shops and some supermarkets

　　

Step 1

In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water. Let mixture stand until foamy, about 10 minutes. In another small bowl combine boiling water and saffron.

　　

Step 2

Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter. Let batter rise, covered with plastic wrap, in a warm place 30 minutes.

　　

Step 3

In bowl of a standing electric mixer stir together remaining 4 cups flour, superfine sugar, and salt and blend in butter until mixture resembles coarse meal. Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

　　

Step 4

Preheat oven to 375°F. and butter eighteen 1/2-cup muffin tins.

　　

Step 5

Punch down dough and beat with paddle attachment on low speed 5 minutes. Add orange peel, raisins, and currants and beat until combined well. With a 1/4-cup measure scoop dough into muffin tins and let rise, covered with buttered wax paper and kitchen towels, in a warm place until dough is level with tops of tins, about 30 minutes.

　　

Step 6

Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks. Cakes may be made 1 day ahead and cooled before keeping in airtight containers.