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Cornish Tea Treat Buns

Cornish Tea Treat Buns is a traditional English recipe (originating in Cornwall) for classic tea-time treat of large, plate-sized yeasted buns with saffron, currants, dried fruit and spices. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Tea Treat Buns.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+150 minutes proving)

Makes:

6

Rating:

Tags : Milk RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes

Saffron buns are definitely a feature of Cornwall. Here is another traditional Cornish recipe for a variant saffron bun that includes mixed dried fruit, candied peel and spices in the mixture. These are typically much larger than modern saffron buns, which is why they are 'tea treat' buns. This recipe calls for powdered saffron. Now Iranian saffron threads are some of the cheapest I could source on-line. To turn these into powdered saffron take a very large generous pinch and place it between a fold of baking parchment and pop it into a warm oven for ten mins, then crush with a rolling pin.

Ingredients:

For the yeast blend:
255ml (1 cup + 1 tbsp) milk, warmed
1 teaspoon (heaped) caster sugar
your powdered saffron
a few more strands of saffron, according to taste
1 tsp active dried yeast

To form the Buns:
500g (1lb 2 oz) flour [half plain, half strong plain]
pinch of salt
1 tsp ground nutmeg
1/4 tsp ground allspice
135g lard
65g butter

170g (6 oz) mixed dried fruit
6 tbsp mixed peel, chopped
90g (3 oz) currants
55-85g (2-3 oz) caster sugar, according to taste

Method:

Combine the milk, caster sugar, powdered saffron, saffron threads and yeast in a pyrex jug. Set aside for 10 minutes for the yeast to start working.

In the meantime, mix together the flour, spices and salt in a bowl. Add the fats and rub in the fats until the mixture resembles coarse crumbs. Stir in the dried fruit, mixed peel, currants and caster sugar.

Form a well in the centre, add the saffron milk then stir well to bring everything together as a dough. Turn this out onto a floured work surface and knead until smooth (at least 10 minutes). Return to the bowl, cover then set aside in a warm place to rise. As this is a dense mix it will not double in volume, but you should allow it 90 minutes.

In the meantime, butter two baking trays and pre-heat your oven to 190C (170°C fan/375F)

After the 90 minutes are up, knock the dough back then divide the dough into 6 equal pieces. Shape into rounds then knead each one lighly. Shape the dough by flattening and then turning the ends of the dough under the main body so that the edges are smooth and the buns are the size of a side plate (about 12.5cm diameter).

Carefully transfer to a greased baking tray and shape the next piece of dough. Once all are shaped cover loosely with a cloth then set aside to raise for about 60 minutes.

After this time remove the cloth and transfer to your pre-heated oven. Bake for about 30 minutes, or until golden yellow and risen.

Allow to cool and eat or store (they freeze well).