Warm the milk gently in a pan until just lukewarm, then add the saffron. Let the mixture sit for around ten minutes.

Pour the liquid into your bread machine along with the butter and cream cheese. Add the remaining ingredients (keeping the salt and yeast away from each other as best as possible). Set the machine to make the dough as per manufacturer's instructions.

While the dough is being made, prepare the filling: beat the butter together with the vanilla sugar. Chop the white chocolate.

When ready, split the dough into two roughly equal parts. Put one half aside and on a well floured surface, work on the other, rolling out into a long, thin strip (around 23cm x 40cm). Spread half of the butter mixture over the dough, leaving about ½cm edge all the way round. Sprinkle half of the chopped chocolate over the top. Carefully roll the dough up as tight as you can, and then place the roll with the seam facing down. Using a sharp knife, cut into fairly think chunks (around 1½cm thick) and place close to each other in a buttered pan or dish (the closer you put them, the more squished they become, causing them to rise up rather than spread).

Beat an egg and wash the tops of the buns, then sprinkle some pearl sugar (if using). I kept mine in the fridge overnight. If you do the same, cover with cling-film, then pop in the fridge. Next morning, take them out about an hour before you want them, just until they come up to room temperature. Bake as per instructions below.

If baking immediately, pre-heat the oven to 220ºC (430ºF), cover the buns and let them sit in a warm place for around 30 minutes until the oven is ready.

Bake for around 15-20 minutes until the tops are nice and brown (be careful not to overcook as they will dry out). Leave to cool for little while, then scoff them warm! Enjoy!