Cornish Saffron Buns
Vibrant golden yeast buns infused with aromatic saffron, packed with sweet currants and citrus peel. Delicious served warm with plenty of butter.
- Prep
- 35 min
- Cook
- 18 min
- Total
- 53 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 265 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Small saucepan
- •Large mixing bowl
- •Pastry brush
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 265 kcal
- fat
- 6 g
- carbs
- 48 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 265 kcal
Instructions
- 1
Heat the milk in a small saucepan until steaming, crumble in the saffron, and leave to infuse for 30 minutes until deep yellow.
- 2
Combine the flour, yeast, 60g caster sugar, salt, and mixed spice in a large mixing bowl.
- 3
Rub the softened butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.
- 4
Pour the warm saffron milk into the bowl and stir well to form a soft, golden dough.
- 5
Knead the dough on a floured surface for 10 minutes until smooth and stretchy.
- 6
Work the currants and candied peel into the dough, kneading gently until evenly distributed throughout.
- 7
Place the dough into a clean bowl, cover, and prove (let rise) in a warm spot for 1 hour until doubled.
- 8
Knock back (punch down to deflate) the dough and divide it into 12 equal round portions.
- 9
Place the balls onto lined baking trays, cover loosely, and prove for 45 minutes until visibly puffy.
- 10
Bake at 190°C (170°C fan) for 15 to 18 minutes until golden brown and sounding hollow when tapped.
- 11
Dissolve the remaining 15g sugar in the warm water and brush immediately over hot buns for a glossy finish.
- 12
Transfer the glazed buns to a wire rack and allow to cool before serving.
Chef's tips
Steep the saffron in warm milk well ahead of time to coax out the deepest golden colour and richest flavour. Ensure the saffron milk has cooled to blood temperature before adding to the flour, as excess heat can kill the yeast.
Ingredient substitutions
- currants → sultanas or raisins
- mixed candied peel → finely grated zest of 1 unwaxed orange
Storage
Keep the buns in an airtight container at room temperature for up to 3 days.
Reheating
Warm whole buns in an oven preheated to 160°C for 5 minutes, or slice and toast lightly under a grill.
Common mistakes to avoid
- •Adding boiling hot saffron milk directly to yeast, which prevents the dough from rising.
- •Not allowing the saffron sufficient time to steep, resulting in a pale and flavourless bun.
- •Skipping the warm sugar glaze, leaving the tops dry and matte rather than traditional and shiny.
Serving suggestions
Cooked Cornish Saffron Buns?
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