Name: Cornish saffron buns
Prep time: 195 min
Cook time: 15 min
Total time: 270 min
Ingredients: Large pinch saffron threads; 100 ml water from a boiled kettle; 200 ml whole milk; 10 g dried yeast; 1 tsp caster sugar; 500 g strong bread flour; 1/2 tsp salt; 40 g butter; 40 g lard; 60 g caster sugar; 1 medium egg; 200 g currants; 1 medium egg, beaten for glazing

Cornish saffron buns

The use of saffron in bread and cake making was particularly popular in Cornwall and these saffron (or revel) buns were made for special feasts, and in the west of the county are associated particularly with Methodist Sunday School outings. The cost of saffron meant such buns were a rare treat but in the twentieth century the demand for them became so great that bakers began to replace the expensive saffron with yellow food colouring. The home-made versions using real saffron, therefore have a much more authentic flavour than those commonly on sale.

Equipment

2 Baking sheets
Teacup
Small saucepan
Measuring jug
Sieve
Large mixing bowls
Cling film
Clean tea cloth
Cooling rack

Preparation method

Preheat the oven to 140C/275F/gas 1.
Place the saffron threads on a baking sheet, place in the oven and ‘toast’ them for about 15 minutes.
Remove from the oven, lightly crush the threads between your fingers and place in the teacup filled with 100ml of boiling water. Allow to stand for half an hour to infuse the saffron colour into the water.
Grease the baking sheet with lard.
Place the milk in the small saucepan and heat to 30C/86F.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour and salt into the large mixing bowl. Add the butter and lard and rub into the flour until the mixture resembles fine breadcrumbs.
Stir the sugar in thoroughly.
Add the egg to the yeast mixture and beat in thoroughly.
Make a well in the centre of the dry ingredients and pour in the yeast mixture and saffron water.
Use your hands to bring everything together into a sticky dough.
Turn out onto a lightly floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for two hours or until doubled in size.
Turn the dough out onto the lightly floured work surface, knock back, and sprinkle over the currants. Knead them in until they are evenly distributed.
Divide into 19 equal pieces and roll into balls. Use the palms of your hands to flatten them slightly.
Place the balls of dough on the prepared baking sheets, spacing them slightly apart.
.
Cover the buns with the clean tea cloth and leave to rise for about an hour or until doubled in size.
Preheat the oven to 200C/400F/gas 6.
Place the buns in the oven and bake for 15 minutes, until they are a light golden colour, and they sound hollow when tapped underneath. If the buns are browning too much place a piece of kitchen foil over the top.
Remove the buns from the oven and transfer them to a wire rack to cool completely.
To serve cut in half and spread with butter. Even better, cut in half and toast before buttering.

Note: I prefer to knead by hand, but you may favour using a dough hook attachment in a food mixer. Just take off a couple of minutes from the recipe’s kneading time if you use one.

Tip: To ensure your buns are the same size, weigh the dough and divide by the number of pieces required in the recipe. Weigh each piece to the same weight.

For tips and advice see my guide on making bread.

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