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Cornish Saffron Buns Recipe-1007

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Saffron gives these fruit buns a light golden color and a subtle spicy flavor. Good with butter.

Yield: Makes 12 buns
Prep time: 25 Mins, Plus Rising
Cooking time: 15–20 Mins


  • Large pinch of saffron threads
  • 1 tbsp boiling water
  • 4 cups bread flour
  • 1 tsp salt
  • 9 tbsp cold butter, diced
  • ½ cup sugar
  • 1¼ oz (7g) envelope instant (fast-rising) yeast
  • 2/3 cup whole milk
  • 1 large egg
  • 1 1/3 cups currants, raisins, or golden raisins


1. Preheat the oven to 275°F (140°C). Place the saffron in a small baking dish. Bake for 10–15 minutes to toast the saffron. Let cool, then crumble to a fine powder. Stir into the boiling water and let stand about 1 hour, or overnight.

2. Sift the flour and salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs. Stir in the sugar and yeast. Beat together the milk, ½ cup water, egg, and dissolved saffron. Add to the flour mixture and stir to make a soft dough.

3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. Knead in the currants.

4. Divide the dough into 12 pieces. Shape each piece into a ball and flatten slightly. Place the balls on an oiled baking sheet. Cover loosely with lightly oiled plastic wrap. Let stand in a warm place for 30–40 minutes, or until they have doubled in size.

5. Preheat the oven to 425°F (220°C). Bake in the upper third of the oven for 15–20 minutes, or until the buns are light gold and sound hollow when tapped on the bottom. Transfer to a wire rack and let cool. Serve warm or cold.


Freezing Information: Freeze for up to 3 months.

Leftovers can be allowed to go a little stale, then be used as a base for a trifle or in place of bread in a stuffing.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

338kcal (17%)
36mg (4%)
1mg (1%)
85mcg RAE (3%)
42mg (14%)
210mg (9%)
6g (30%)
10g (16%)
2mg (13%)

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