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Cornish saffron buns
Golden yeasted buns with saffron and currants
BritishSaffron buns, called 'tea treats' in parts of Cornwall, were handed out at Sunday school outings and chapel tea treats, and they still glow yellow in bakery windows from Penzance to Truro. A pinch of saffron steeped in warm milk colours a soft, enriched dough studded with currants and peel, so they taste gently floral and fruity. Eat them split and spread with butter or clotted cream. Chef's tip: steep the saffron overnight for the deepest colour and flavour.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 12
Ingredients
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Method
0/6 doneStep 1: Crumble the ½ tsp saffron threads into the warm 1 cup milk and leave to steep for at least 1 hour, or overnight in the fridge (warm it again before using).
60 minStep 2: Mix the 1 ⅛ lb strong white bread flour, ¼ oz instant dried yeast, 2 ⅝ oz caster sugar and 1 tsp salt. Add the saffron milk, 3 ½ oz butter and 1 egg and knead for 10 minutes into a soft, silky golden dough.
12 minStep 3: Knead in the 5 ½ oz currants and mixed peel, cover and rise for about 1½ hours until doubled; the butter slows it down.
90 minStep 4: Divide into 12 balls, set them on a lined tray 3 cm apart, cover and rise 45 minutes. Heat the oven to 375°F (350°F fan).
45 minStep 5: Bake for 15–20 minutes until golden on top and hollow-sounding underneath. A common mistake is overbaking, which turns them dry and dull.
18 minStep 6: Brush with the 2 tbsp milk with 1 tbsp sugar while hot and cool on a rack.
3 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 8 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cornish saffron buns take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
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