Cornish Saffron Buns with Currants and Spices

Name: Cornish Saffron Buns with Currants and Spices
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12 buns
Cuisine: Dessert
Ingredients: 1 cup whole milk; 1/4 teaspoon saffron threads; 4 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 1 packet (2 1/4 teaspoons) active dry yeast; 1/3 cup unsalted butter, melted; 2 large eggs, room temperature; Saffron milk (from above); 1 cup dried currants; 1/4 cup candied peel, finely chopped (optional); 1 egg, lightly beaten; 1 tablespoon milk

Traditional Cornish Buns Infused with Saffron and Currants

These delightful, golden-yellow buns are a Cornish classic. Infused with the rich aroma of saffron, spiced with cinnamon and nutmeg, and packed with plump currants, they're perfect for tea time.

2 h 30 min
12 buns
Intermediate

Ingredients

For the Saffron Milk

1 cup whole milk

1/4 teaspoon saffron threads

For the Dough

4 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon salt

1 packet (2 1/4 teaspoons) active dry yeast

1/3 cup unsalted butter, melted

2 large eggs, room temperature

Saffron milk (from above)

For the Filling

1 cup dried currants

1/4 cup candied peel, finely chopped (optional)

For the Egg Wash

1 egg, lightly beaten

1 tablespoon milk

Preparation

Marinating the Currants

Combine Currants

In a small bowl, combine the currants with enough warm water to cover.

Soak and Dry

Let them soak for about 15 minutes, then drain and pat dry with paper towels.

Set Aside

Set aside until ready to incorporate into the dough.

Preparing the Saffron Milk

Warm Milk

Gently warm the milk in a saucepan over low heat.

Steep Saffron

Add the saffron threads and let them steep for about 10 minutes until the milk turns golden yellow.

Cool Milk

Allow to cool to lukewarm before using in the dough.

Ensure the milk is lukewarm before adding to the yeast mixture, or the heat will kill the yeast. Pro Tip: Use a pinch of sugar when warming the milk with saffron to enhance the bloom.

Cooking Process

Dough Mixing

In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, salt, and yeast. Stir in melted butter, whisked eggs, and lukewarm saffron milk. Mix until a soft dough forms.

Kneading

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 hour.

Plating & Serving