Saffron and mandarin savarin

Ingredients

½ tsp	Salt
215 g	Flour, sieved (Main)
4 g	Active dried yeast, dissolved in warmed milk
50 ml	Milk
75 g	Butter, melted
25 g	Caster sugar
2	Eggs
1 cup	Caster sugar
1 cup	Mandarin juice (Main)
1 tsp	Vanilla paste
1 pinch	Saffron threads, soaked in 1/4 cup of water overnight

Directions

1. Soak large pinch of saffron threads overnight.
2. In a warm mixing bowl, place flour and salt and make a well in middle. Pour the yeast milk into the well, sprinkle over a thin layer of flour, cover with cling film, place in a warm place to ferment until yeast breaks through flour.
3. Whisk the 25g of sugar and eggs into butter and, in a saucepan, place the second amount of sugar then mandarin juice, vanilla and saffron liquid. Bring to boil and simmer for 10 minutes. Remove from heat and pour into deep roasting tray.
4. Add butter mixture into yeast well, work in flour to form a dough, knead until elastic. Cover with cling film, place in a warm place until doubled in size.
5. Grease savarin moulds with soft butter and flour. Roll a tube of dough into the moulds, cover with a tea towel and prove until doubled. Bake at 180 degC for 6 minutes.
6. Allow to cool in moulds, then turn out and submerge in saffron sugar syrup, turning over to soak evenly. Serve with honey icecream.