Cornish Saffron Buns
Slightly sweet, golden-hued yeast buns studded with currants and scented with saffron. Cornish mining families in Butte baked these for holidays and special occasions.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Stand mixer or large bowl
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 7
- carbs
- 38
- protein
- 5
- calories
- 240
Instructions
- 1
Soak the saffron threads in warm milk for at least 30 minutes.
- 2
Whisk yeast and a pinch of sugar into the saffron milk. Let it sit and foam for 10 minutes.
- 3
Combine flour, remaining sugar, and salt in a mixer bowl.
- 4
Add the saffron milk mixture, softened butter, and eggs. Knead into a smooth, stretchy dough.
- 5
Knead in the currants until they are evenly spread throughout the dough.
- 6
Cover the bowl. Let the dough rise for 1 hour until doubled in size.
- 7
Divide dough into 12 pieces. Shape into round buns and place on a sheet pan.
- 8
Cover the buns and let them rise for 30 minutes more.
- 9
Bake at 375°F for 18-20 minutes until golden brown.
Chef's tips
Soak the saffron threads in warm milk ahead of time so the color and flavor fully spread through the dough.
Storage
Store in an airtight container at room temperature up to 3 days.
Reheating
Warm briefly in a low oven or toaster oven before serving.
Common mistakes to avoid
- •Using too little saffron, which loses the bright yellow color
- •Letting the dough rise too long (overproofing), which makes the buns collapse
Serving suggestions
Cooked Cornish Saffron Buns?
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