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Saffron buns Print Email

For two dozen buns or cakes:

Though saffron is mostly imported these days it is a traditional English flavouring and used to be grown in Cornwall in great amounts. It is expensive but a little of it goes a long way as long as it is real saffron you buy.

Ingredients
1lb flour
2oz sugar
A generous pinch each of freshly ground nutmeg, ground cloves and mace
4oz butter
½ pint of sherry, well diluted (instead of the Shakespearian "sack" specified in the original)
4oz currants
½ teaspoonful of saffron filaments

Method

  • Steep the saffron filaments in a little of the warmed sherry and prepare the dough. Melt the butter in the rest of the liquid and cool it to blood temperature. (The best method of working that out would fail the Health and Safety Executive inspection: put your finger in the liquid and count till ten. If you can stand the heat, just, the temperature is right. Alternatively, acquire a cooking thermometer.)


  • Mix the dry ingredients, mix in the yeast and the saffron mixtures and add as much more of the sherry as you need to prepare a light dough.


  • Cover the bowl and leave the dough to rise in a warm, draught-less place until it is doubled in bulk - about an hour.


  • Shape the buns and range them on baking sheets. Cover them and leave them to rise for another hour in a warm place. Bake for 20 minutes in a hot oven. (Mark 6, 200°C, 400°F)
 
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