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1
In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water.
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2
Let mixture stand until foamy, about 10 minutes.
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3
In another small bowl combine boiling water and saffron.
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4
Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter.
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5
Let batter rise, covered with plastic wrap, in a warm place 30 minutes.
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6
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.
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7
Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky.
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8
Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
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9
Preheat oven to 375F.
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10
and butter eighteen 1/2-cup muffin tins.
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11
Punch down dough and beat with paddle attachment on low speed 5 minutes.
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12
Add orange peel, raisins, and currants and beat until combined well.
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13
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.
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14
Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks.
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15
Cakes may be made 1 day ahead and cooled before keeping in airtight containers.
