CORNISH SAFFRON BUNS
(makes 12 x 100g buns or 1 x 30cm loaf)
Originally Cornish Saffron Buns would have been eaten with Cornish clotted cream on Good Friday. This version of these golden buns is fruit filled and citrusy and should you stumble upon clotted cream don't wait for Good Friday to try the combination.
1/4 tsp saffron threads
30ml (2 tbsp) warm water
7g (1 + 3/4 tsp) active dried yeast granules
7g (1 tbsp) flour
45ml (3 tbsp) lukewarm water
1/2 tsp sugar
445g (3 cups + 3 tbsp + 1 tsp) flour
110g (1/2 cup + 1 tbsp) sugar
1/2 tsp mixed spice
1/4 tsp salt
115g unsalted butter (diced)
250 ml (1 cup) milk
250g (1 cup +1/2 cup + 2 tbsp) raisins (large sticky Australian raisins such as AngasPark brand)
50g (1/4 cup) mixed peel
30g sugar cubes (crushed, preferably 3 white and 3 brown)
- Place saffron into first measure of water, cover and allow to infuse for 3 to 4 hours, or overnight.
- In a medium-sized bowl, place yeast, first measure of flour, second measure of water and first measure of sugar. Whisk to combine, cover with plastic wrap and allow to prove for 30 minutes, or till large bubbles form.
- Into a large bowl sieve remaining flour, sugar, mixed spice, and salt.
- Add butter and rub into dry ingredients till mixture resembles fine breadcrumbs. Add yeast mixture and stir to combine.
- Heat milk to lukewarm and stir in saffron and its soaking liquid. Pour this mixture into flour mix, and add raisins and peel. Mix well.
- Transfer to a clean and lightly oiled bowl. Cover with plastic wrap. Leave in a warm place for 2 hours or till double in size.
- Make a syrup to brush on buns by placing water and sugar into a small saucepan set over a low heat and stirring till dissolved. Increase heat, bring to the boil and boil for 2 minutes or till small bubbles are across the surface.
- (At this stage the dough could be placed in the refrigerator overnight, and the following day continue with recipe.)
- Preheat oven to 190°C. Grease a baking tray with baking spray or oil, or line with a Teflon sheet.
- Remove dough from bowl and shape into 12 x 100g buns or a 30 cm long free form loaf. Place buns onto prepared tray with a 2cm space between each one and bake for 20-25 minutes, or bake loaf for 35-40 minutes. Alternatively buns or loaf could be frozen unbaked, brought back to room temperature when required, then cooked as described above.
- Remove from oven. Brush with syrup and sprinkle with crushed sugar cubes. Serve warm with butter or clotted cream. Equally good served cold, or halve and for up to 3 or 4 days toast.