Dessert · Snack · Breakfast · British ·

Cornish Saffron Buns with Currants and Spices

Name: Cornish Saffron Buns with Currants and Spices
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 4 servings
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

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.

4.8(348 reviews)

·By Ethan Brooks·July 5, 2025

Cornish Saffron Buns with Currants and Spices — Dessert served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Saffron Milk

For the Dough

For the Filling

For the Egg Wash

Nutrition

Per serving

Calories: 293 kcal
Protein: 7.08 g
Carbs: 48 g
Fat: 8.5 g
Fiber: 1.83 g

Whole recipe

Total

Calories: 3510 kcal
Protein: 85 g
Carbs: 576 g
Fat: 102 g
Fiber: 22 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup whole milk	150	8	12	8	0
1/4 teaspoon saffron threads	0	0	0	0	0
4 cups all-purpose flour	1820	52	387	4	12
1/4 cup granulated sugar	194	0	50	0	0
1/2 teaspoon ground cinnamon	3	0	1	0	1
1/4 teaspoon ground nutmeg	3	0	0	0	0
1 teaspoon salt	0	0	0	0	0
1 packet (2 1/4 teaspoons) active dry yeast	21	3	4	0	0
1/3 cup unsalted butter, melted	640	0	0	73	0
2 large eggs, room temperature	140	12	1	10	0
Saffron milk (from above)	0	0	0	0	0
1 cup dried currants	410	3	107	1	9
1/4 cup candied peel, finely chopped (optional)	50	0	13	0	0
1 egg, lightly beaten	70	6	0	5	0
1 tablespoon milk	9	1	1	1	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Currants

1
Combine Currants
In a small bowl, combine the currants with enough warm water to cover.
2
Soak and Dry
Let them soak for about 15 minutes, then drain and pat dry with paper towels.
3
Set Aside
Set aside until ready to incorporate into the dough.

Preparing the Saffron Milk

1
Warm Milk
Gently warm the milk in a saucepan over low heat.
2
Steep Saffron
Add the saffron threads and let them steep for about 10 minutes until the milk turns golden yellow.
3
Cool Milk
Allow to cool to lukewarm before using in the dough.
Tip: 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.

How to Make Cornish Saffron Buns with Currants and Spices

Total time: 3 h 20 min · Yields 4 servings

1
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.
2
Kneading
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
3
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.