The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cornish Saffron Buns

albacore's picture

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!




Booda's picture

Oh, yum!!

justkeepswimming's picture

These look and sound decadent! Really nice!



gavinc's picture

Love the colour of the crumb. Looks delicious.

Benito's picture

The colour is amazing Lance, I can smell them from here.


albacore's picture

Thank you everyone - do give them a try if you get a chance; you will be hooked!