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Cornish Saffron Buns
Cornish Saffron Buns is a traditional English recipe (originating in Cornwall) for classic tea-time raising and mixed peel yeasted buns flavoured and coloured with saffron. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Saffron Buns.
prep time
90 minutes
cook time
20 minutes
Total Time:
110 minutes
Makes:
10
Rating: 
Tags : Vegetarian RecipesBread RecipesMilk RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
These yellow saffron flavoured buns arose in Victorian times, using the local saffron grown in Cornwall. Today they remain a local staple and can be found in most Cornish bakeries. Serve warm with salted butter or, of course, lashings of clotted cream.
Ingredients:
300ml (1 1/4 cups) whole milk
0.4g saffron threads
90g (3¼oz) clotted cream
50g (1¾oz) butter, at room temperature
550g (1lb 4oz) strong white bread flour, sifted
1¼ tsp fine sea salt
50g (1¾oz) golden caster sugar, plus an extra 50g/1¾oz for the glaze
7g sachet fast-acting dried yeast
70g (2½oz) raisins
30g (1oz) mixed peel, chopped
Method:
Heat the milk in a saucepan until it's almost at the boiling point. Take off the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Next, stir in the clotted cream and butter until fully melted. Set the resultant mixture aside to infuse for 15–20 minutes or until the mixture has cooled to about blood temperature and is a golden yellow in colour.
Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Form a well in the centre and add the warm milk mixture. Stir to combine. Knead on low speed for about 5 minutes.
Add the raisins and mixed peel and continue to knead for a further 5 minutes until the dough feels springy and elastic (it should bounce back when pressed with a finger).
Cover the bowl with clingfilm (plastic wrap) or a clean tea towel and set aside to rise in a warm place for about 45–60 minutes, or until doubled in volume. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic).
When risen, turn the dough out onto a floured board and knock it back, then knead for a couple of minutes.
Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes.
Pre-heat your oven to 200C (400F/180C Fan/Gas Mark 6).
Transfer the buns to your pre-heated oven and bake for about 20 minutes, until risen and golden.
While the buns are in the oven, make the glaze. Dissolve the caster sugar in a pan with 3 tablespoons of water. Bring to a boil and cook for about a minute to create a glossy syrup.
Remove the buns from the oven and transfer to a wire rack. Brush the tops with the syrup and leave to cool a little. Serve warm with butter or clotted cream, or allow to cool and serve halved and toasted with butter.
