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Cornish Saffron Buns

Updated February 23, 2016
(1 Votes)

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

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.

Makes12 buns

Preparation Time25 min

Preparation Time - Text25 mins, plus rising

Cooking Time15 min

Cooking Time - Text20

Cooking Methodbaking

CostModerate

Challenging

Total Timeunder 4 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Courseside dish, starch

Dietary Considerationpeanut free, tree nut free

Five Ingredients or LessYes

Mealbreakfast, brunch, tea

Taste and Texturebuttery, rich

Type of Dishbread, rolls, yeast bread

Ingredients

  • 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

Instructions

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.

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.

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

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.

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.

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