Saffron Buns

Copied from my other blog, in case you missed it there.


I'm off to my Granddaughters Christening and have been asked to make some of my Saffron Buns to take as part of the buffet after the service.

So the first thing to do is soak the saffron in the milk for 24 hours to get the flavour going.

As you can see, it goes quite yellow. If you taste a bit you will find a very delicate flavour. The aroma is worth a bite as well.

The recipe is, 500g strong white flour,
60g Caster Sugar,
300g milk, (infused as above) and warmed to about 30 degrees C
50g butter, softened.
10g each salt and instant yeast,
250g fruit, this is a mixture of Raisins and Cranberries. 

 After that its just a normal bread method, cut the dough into 10 pieces (about 115 -118g) and shape.

You can egg wash before baking but I don't normally bother, bake at 200 degrees for around 15 minutes.

They will go quite brown on top, but you are looking for a slightly moister interior, with a chewy texture.

So I've got the infused milk and butter, I warmed it up and added it to all the other ingredients. Then I kneaded it all together for 6 minutes in my Kenwood.

I then proved it for an hour in my proving oven. (Its just my oven with a tray of boiling water in the bottom, heated on max for 1 MINUTE ONLY)

When I took the dough out to cut and shape it had doubled in size,

I made 10 rolls and left them covered for 45 minutes whilst the oven heated up to 200 degrees. They grew again.

I baked the rolls for 16 minutes, rotating twice to get an even colour, (my oven has hot spots)

I had to try one, they were lush.

Give it a try, you won't be disappointed.