Cornish Saffron Buns

Method

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1. Crush the saffron, add it to the warm milk and leave to steep for 30 minutes, until deep golden.

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2. Mix the flour, yeast, sugar, salt and spice in a large bowl. Rub in the butter, then add the saffron milk and egg and mix to a soft dough.

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3. Knead 10 minutes until smooth and elastic, then knead in the currants and peel.

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4. Cover and leave to rise for 1 hour, until doubled.

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5. Divide into 12 pieces, shape into buns and set on lined trays, well apart.

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6. Cover and prove for 30 minutes, until puffy.

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7. Heat the oven to 190°C / 375°F.

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8. Bake 15 to 18 minutes, until golden brown.

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9. Brush the hot buns with the sugar glaze and cool on a rack.

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Chef’s Tips

• Steep the saffron in the warm milk for the full 30 minutes. It releases its colour slowly.
• A pinch is enough. Too much tastes medicinal.
• Glaze the buns while hot for a glossy, sticky finish.

Pairing Suggestions

• Butter
• A pot of tea
• A slice of clotted cream

Storage & Reheating

Best fresh. Keep in a tin 3 days and split and toast. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.