Golden Cornish Saffron Buns
Ingredients
Saffron milk
- 1 tsp saffron threads
- 280ml milk
- 1 tsp sugar
- 7g dried fast yeast
Dough
- 500g strong white flour
- Pinch of salt
- 60g butter
- 60g lard
- 125g caster sugar
- 175g Currants or raisins or a mixture of both
- A little extra milk for glazing
Preparation
Add the saffron threads to a small pan and toast them on medium-low heat for 4 to 5 minutes until they crumble. Crumble them between your fingers or pound with a pestle, then add the milk and warm through for five minutes without boiling. Set aside to cool.
While the saffron milk is cooling, combine the flour, salt, and sugar in a mixing bowl. Rub in the butter and lard, then stir in the dried fruit. When the milk has cooled to warm, stir in the teaspoon of sugar and yeast and let it activate for five minutes.
Make a well in the flour mixture, add the saffron milk, stir to form a dough, knead for 5 minutes on a lightly floured surface, then cover and let prove in a warm place until doubled in size.
Divide the dough into about a dozen rounds, place on baking paper on a baking tray, let prove for another 30 minutes, brush with a little extra milk, and bake at 180 degrees Celsius for 20 to 22 minutes.
Notes
These buns are a taste of home, perfect for weekend baking and enjoying with tea or coffee.
