Cornish Saffron Buns

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60g) unsalted butter, softened 1/4 cup (60g) unsalted butter, softened
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (40g) currants 1/4 cup (40g) currants
• 1 large egg, beaten 1 large egg, beaten
• Zest of 1 lemon Zest of 1 lemon
• 1 tablespoon warm water 1 tablespoon warm water
• 1 tablespoon granulated sugar, for sprinkling 1 tablespoon granulated sugar, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, combine the warm milk and saffron threads. Let it steep for 10 minutes to infuse the milk with saffron's flavor and color.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt.
3. 3.
   Add the softened butter to the dry ingredients and rub it in with your fingertips until the mixture resembles breadcrumbs.
4. 4.
   Make a well in the center of the mixture and pour in the saffron-infused milk, beaten egg, currants, and lemon zest. Mix until a soft dough forms.
5. 5.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
6. 6.
   Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a round bun and place them on the prepared baking sheet.
9. 9.
   Dissolve the tablespoon of sugar in warm water and brush the buns with the mixture. This will give them a shiny glaze.
10. 10.
    Bake the buns for 15-20 minutes, or until they turn golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack. Serve warm or at room temperature.

Treat your ingredients with care...

• Saffron threads — To enhance the flavor and color, crush the saffron threads slightly before steeping them in warm milk.
• Currants — If you prefer a plumper texture, soak the currants in warm water for 10 minutes before adding them to the dough.

Tips & Tricks

• For an extra touch of sweetness, you can glaze the buns with a simple sugar syrup after baking.
• These buns are best enjoyed fresh on the day they are made, but you can store them in an airtight container for up to 2 days.
• Serve the Cornish Saffron Buns with clotted cream or butter for a delightful accompaniment.

Serving advice

Serve the Cornish Saffron Buns warm or at room temperature. They are perfect on their own, but you can also enjoy them with a spread of clotted cream or butter.

Presentation advice

Arrange the Cornish Saffron Buns on a rustic serving platter, allowing their golden color to shine. Dust them with a sprinkle of powdered sugar for an elegant touch.