Cornish Saffron Buns

Saffron gives these fruit buns a light golden color and a subtle spicy flavor.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cornish Saffron Buns

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    Ingredients

    large pinch of saffron threads 1/2 cups sugar
    1 tbsp boiling water 1 1/4 oz (7 g) envelope instant (fast-rising) yeast
    4 cups bread flour 2/3 cup whole milk
    1 tsp salt 1 large egg
    9 tbsp cold butter, diced 1 1/3 cups currants, raisins, or golden raisins

    directions

    Prep: 25 min Total: 45 min
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    • 1

      Preheat the oven to 275°F (140°C). Place the saffron in a small baking dish. Bake for 10–15 minutes to toast the saffron. Let cool, then crumble to a fine powder. Stir into the boiling water and let stand about 1 hour, or overnight.

    • 2

      Sift the flour and salt into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs. Stir in the sugar and yeast. Beat together the milk, 1/2 cup water, egg, and dissolved saffron. Add to the flour mixture and stir to make a soft dough.

    • 3

      Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. Knead in the currants.

    • 4

      Divide the dough into 12 pieces. Shape each piece into a ball and flatten slightly. Place the balls on an oiled baking sheet. Cover loosely with lightly oiled plastic wrap. Let stand in a warm place for 30–40 minutes, or until they have doubled in size.

    • 5

      Preheat the oven to 425°F (220°C). Bake in the upper third of the oven for 15–20 minutes, or until the buns are light gold and sound hollow when tapped on the bottom. Transfer to a wire rack and let cool. Serve warm or cold.

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