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Cornish saffron buns


Makes: 10
timePrep time: 30 mins
timeTotal time:
Cornish saffron buns
Recipe photograph by Toby Scott

Cornish saffron buns

A Cornish classic, these golden fruited buns were traditionally a treat for children at church functions. Their golden colour and flavour comes from saffron, which was once grown in the county

Makes: 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
338Kcal
Fat
12gr
Saturates
7gr
Carbs
50gr
Sugars
8gr
Fibre
3gr
Protein
7gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 x 0.4g jar saffron
  • 250ml whole milk
  • 90g clotted cream, plus extra to serve (optional)
  • 50g butter, diced
  • 550g strong bread flour, plus extra for dusting
  • 1 tsp fine sea salt
  • 50g caster sugar, plus 50g for the glaze
  • 1 x 7g sachet fast-action yeast
  • 1 tsp ground cinnamon
  • 100g currants

Step by step

Get ahead
Best eaten within 2 days, or freeze and gently reheat in the oven.
  1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Scatter the saffron strands on a baking sheet and place in the oven for 15-20 minutes to dry out and darken in colour. Crush the strands between your fingertips in a small bowl.
  2. Gently heat the milk in a small pan until it’s steaming. Add the saffron to the milk and leave to infuse for 20 minutes off the heat. Add the clotted cream and diced butter to the saffron-infused milk and return to a low heat for 2-3 minutes. Gently whisk until melted and combined. The mixture should be just warm to the touch.
  3. Sift the flour into a large bowl and stir in the salt, sugar, yeast and cinnamon. Make a well in the centre of the dry ingredients and pour in the warm milk. Mix and bring together into a soft dough. Knead on a slow speed in a free-standing mixer with the dough hook attached for 7-10 minutes, or by hand on a lightly floured surface, incorporating the currants after 5 minutes. The dough should bounce back when touched.
  4. Cover the bowl and leave in a warm place for 45-60 minutes or until doubled in size. Knock back the dough, turn out onto a floured surface and knead briefly. Divide the dough into 10 equal portions to make buns and place on a lined baking sheet.
  5. Cover the buns and leave to prove again for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6, then bake the buns for 20 minutes until golden. For the glaze, put the 50g caster sugar and 2 tablespoons of water in a saucepan. Gently heat until dissolved then boil for 1 minute before brushing over the warm buns. Transfer to a wire rack and leave to cool.
  6. Slice in half and enjoy the buns fresh or toasted, spread with clotted cream or butter.

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