Cornish Saffron Buns with Currants and Spices
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
For the Dough
For the Filling
For the Egg Wash
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
Cornish Saffron Buns with Currants and Spices
Cornish Saffron Buns with Currants and Spices
Serve Warm
Once the buns are baked to a beautiful golden brown, serve them warm with a pat of butter or a dollop of clotted cream.