Cut up the saffron threads, cover with a little boiling water and soak overnight.
Rub the butter into the flour, add the salt, sugar, finely chopped peel and mixed dried fruit.
Mix the yeast with a teaspoonful of sugar in a basin and mix in a little warm milk.
Make a well in the centre of the flour mixture and when the yeast begins to rise, pour into the well. Cover with a sprinkling of flour and after about 10 minutes the yeast will push through. Then with your hands, mix all the ingredients together into a dough, adding milk as needed, as well as the saffron water.
Leave to rise in a warm place for a short while.
Bake in a cake tin for approximately one hour at 180ºC.
Let cool completely, then slice and enjoy!