Saffron Buns
- Guest Writer
- 5 days ago
- 2 min read
Updated: 1 day ago
Words by Madeleine Olivia | Images by Ali Green
Saffron buns are a cherished Cornish classic. Delicate, buttery and sweet, infused with aromatic saffron, I remember loving these when I was growing up. There is also a cake version.
MAKES 8–10 ROLLS
Ingredients
Very good pinch of saffron threads (about 5 g/¼ oz)
300 ml (10 fl oz/1¼ cups) oat milk
140 g (5 oz) vegan butter
500 g (1 lb 2 oz/4 cups) strong white bread flour, plus extra for dusting
1 teaspoon ground cinnamon
7g (¼ oz) sachet of fast-action dried yeast
1 teaspoon salt
50 g (1¾ oz/¼ cup) caster (superfine) sugar
100 g (3½ oz/generous ¾ cup) sultanas (golden raisins) or raisins
For the Glaze
50 g (1¾ oz/¼ cup) caster (superfine) sugar
3 tablespoons water
Method
Heat the milk in a saucepan to almost boiling point. Remove from the heat. Crumble the saffron threads between your fingers over the pan and stir through. Add the butter and stir until melted, then leave to infuse for 15–20 minutes.
If using a stand mixer, add the flour, cinnamon, yeast, salt (keeping the salt separate from the yeast) and sugar to the mixer fitted with a dough hook and pour in the saffron-infused milk. Mix slowly and knead for about 5 minutes.
If kneading by hand, in a large bowl, add the flour, cinnamon, yeast, salt (keeping it separate from the yeast) and sugar. Make a well in the centre and pour in the saffron-infused milk. Stir to combine, then turn out onto a lightly floured work surface and knead for 5–7 minutes until the dough is soft and elastic.
Add the sultanas and knead for a few more minutes until the dough is springy (it should bounce back when pressed).
Cover the bowl with a damp tea (dish) towel and leave the dough to rise in a warm spot for 45–60 minutes until doubled in size. Line a large baking sheet with baking parchment.
Turn the risen dough out onto a lightly floured work surface, then knock back (taking the air out of the dough) and knead for 1 minute.
Cut the dough into 8–12 pieces. Using your hands, roll each piece into a ball. Fold the outside of the dough into the middle, rotate and repeat until you have formed a tight ball. Arrange the dough balls on the lined baking sheet, leaving enough space between each bun, then cover and leave in a warm spot to prove for a further 30 minutes, or until risen.
Meanwhile, preheat the oven to 200°C fan (425°F).
Bake the risen buns for 18–20 minutes until beautifully golden.
Meanwhile, make the glaze. Bring the sugar and water to the boil in a pan for about 1 minute to dissolve the sugar. When the buns are ready, remove them from the oven and place on a wire rack to cool. Brush the glaze over the top of each bun straight away.
