These incredibly more-ish traditional saffron buns from Cornwall are delicious served hot out of the oven with your afternoon cuppa.
Ingredients
- 500g (1lb) strong plain flour
- ½ level tsp salt
- 1 large pinch, saffron strands
- 60g (2oz) butter
- 60g (2oz) lard
- 90g (3oz) caster sugar
- 7g sachet fast-action dried yeast
- 200g (7oz) currants
- 1 large egg
- 100ml (3½fl oz) milk, lukewarm
- Large baking sheet, buttered
WEIGHT CONVERTER
Method
- Place the strands of saffron in a small ovenproof dish and put in a warm oven set to a low heat for a few minutes to dry them out. The oven temperature isn't important, just take care not to leave the saffron in the oven for too long or it will burn. Remove the saffron from the oven, leave it to cool slightly, then use your fingers to crumble it up. Pour over 4tbsp boiling water and leave to infuse for about 10 mins.
- Tip the flour and salt into a large mixing bowl. Add the butter and lard, and rub into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, dried yeast, and currants.
- Lightly beat the egg into the milk, then pour into the flour mixture, along with the saffron and its liquid. Stir to bind the ingredients together, then turn the mixture out on to a lightly floured surface and knead the dough for 5-10 mins until it's elastic and stretchy.
- Divide the dough into 12 and shape each into a ball, then place them on the buttered baking sheet, flattening them slightly. Cover the buns with a sheet of oiled cling film, and leave them in a warm place until they have doubled in size
- Set the oven to 220°C/Gas Mark 7.
- Bake the buns, towards the top of the oven, for about 15 mins, until they are a light golden colour, and they sound hollow when tapped underneath. Remove the buns from the oven and transfer them to a wire rack to cool.
- Serve the buns warm or cold, split and filled with clotted cream.
Top Tip for making Cornish saffron buns
Woman's Weekly cookery editor Sue McMahon says you can pack the buns into a suitable container and freeze for up to 1 month. The buns can be 'refreshed' by reheating them in a hot oven for a few minutes before serving them
-
Orange polenta and olive oil cakeThis orange polenta and olive oil cake has just a handful of ingredients and will taste even better if you can bake it a couple of days ahead.
-
Espresso Martini chocolate potsWhizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
-
Chai latte cheesecake bars
-
Annabel Karmel's trio of vegetables with tomato and basilSuitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
-
Annabel Karmel's cheesy carrot starsThese flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
-
Steak and salsa wrapsOur steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
-
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
-
You probably already have the ingredients to make a lava cake in your air fryer - here's how to whip up this easy dessertYou could have yourself a delicious homemade dessert in just 10 minutes with this air fryer lava cake hack.
-
Emotionally healthy children need their parents to do these 10 important things, according to expertsTherapists share the 10 strategies children need their parents to use to be emotionally nurturing. If you want emotionally healthy children - give them a try.
