Cornish Saffron Buns
This is the second time I've made these buns and they really are very tasty. I was so pleased with the first batch that I used exactly the same recipe second time around.
The recipe is courtesy of chef Rick Stein. I watched him make the buns in an episode of his recent Cornwall series. I more or less followed his recipe, but, as always, did a few tweaks:
- I upped the saffron to 0.7g (no expense spared!), to get more flavour and colour in. Also when using saffron I like to grind up the strands in a pestle and mortar with a tspn of sugar and a little of the milk
- soak the dried fruit (I used 40g currants and 30g raisins) in the milk for an hour before using
- I used a flour mix at 11% protein - if the flour is too strong the buns could be chewy
- mixed in the Kenwood, 5 mins slowest and 5 mins faster - check for a good windowpane, then add fruit on slowest
- buns scaled at 92g x 12 pieces
- egg yolk wash and baking regime as in my hot cross bun recipe - I don't like sugar syrup glaze
- if you like saffron, be prepared for a heavenly smell in the kitchen when you make these!