Traditional Cornish Saffron Buns Recipe
According to my Mum, my Grandma used to make the best saffron buns. I’m sad I never got to try them but I’m eager to try and live up to her standards!
A saffron bun, also known as a Cornish tea treat bun or revel bun, is a very rich, spiced yeast-leavened sweet bun flavored with saffron and containing dried fruit such as currants and raisins, much like a teacake. The main ingredients include plain flour, butter, yeast, caster sugar, currants, candied peel and sometimes sultanas.
It’s always a hard decision whether to go traditional with a recipe or to try something a bit more daring. I’ve tried to keep it as simple as possible with this one apart from the addition of orange zest to give the buns some zing.
The History of Saffron Buns
Saffron was said to have reached Cornwall via tin trading. Tin, a valuable commodity around the world, was traded as early as 400BC for popular goods like food and spices. Saffron made its way back to Cornwall and was used to make ‘tea treat buns’, which were eaten on Sundays as part of community events and religious celebrations organized by the Methodist Church throughout the county’s rural and isolated lands.
Over time, ‘revel buns’ or saffron buns made their way into Cornish culture and are now available commercially throughout the country. During the two World Wars, saffron was scarce, so food coloring was used to brighten the cake’s yellow hue. This is a tradition that still exists today.
Cornwall’s “revel bun” is baked for special occasions such as anniversary feasts (revels) and church dedications. Saffron was traditionally grown in the mild climates of Devon and Cornwall, but it is likely that saffron from Spain was traded for centuries prior.
In the West of Cornwall, large saffron buns, also known as “tea treat buns,” are associated with Methodist Sunday school outings or activities.
In some parts of England, the buns were traditionally baked on sycamore leaves and topped with powdered sugar.
Ingredients needed for Saffron Buns
Scroll down to the recipe card for exact quantities.
For the buns:
Whole milk (semi-skimmed is also ok)
Saffron strands – be sure to check they are still fresh if they’ve been lurking in the back of your cupboard! Note the smell – is it still smelling strongly of saffron?
Strong bread flour
Unsalted butter
Fast-action yeast
Table salt
Caster sugar
Orange for orange zest
Candied peel
Currants
For the glaze:
Caster sugar
Water
How to Eat A Saffron Bun
They can be eaten alone or, more commonly, cut in half and smothered with butter on one side. They contain dried fruit such as currants, raisins, mixed peel, and sultanas, similar to tea cakes, and are reminiscent of similar buns made throughout Scandinavia, such as the lussekatt, which is traditionally eaten during Advent.
Equipment Needed
- A small pan x 2
- A stand mixer with bowl
- Dough hook
- Kitchen knife
- Measuring spoons
- Weighing scales
- Grater
- Damp tea towel for when proving
- Large baking tray
- Baking paper
- Pastry brush
- Cooling rack
The Health Benefits of Saffron
Saffron lends its exotic taste and aroma to any meal. That’s why it has been such a popular cooking spice for so long. However, there’s more to this spice than meets the eye. It’s also full of health benefits that have been used for centuries.
Carotenoids
Saffron contains carotenoids, which are believed to inhibit skin tumors and to improve arthritis. The most common of these is crocetin.
Benefits in Mouth
Rubbing saffron directly onto the gums helps to relieve inflammation and soreness of the mouth and tongue.
Digestive Benefits
Saffron helps improve circulation in the digestive organs. This helps improve digestion and soothe gastrointestinal acidity.
Cancer Fighter
Some people believe that the antioxidant properties of saffron makes it a potent weapon against certain forms of cancer, such as leukemia and colon cancer.
Heart Disease
Saffron has been known to lower blood cholesterol levels and triglycerides. It has been said to soothe those suffering from heart disease as well.
How to Make Saffron Buns (step by step)
Step 1 – Warm the milk gently and infuse the saffron strands (off the heat) for 30 minutes.
Step 2 – In a bowl, rub the butter (cut into chunks) into the flour until it resembles breadcrumbs. Add the yeast, salt and sugar and stir in.
Step 3 – Once infused, pour in the milk mixture and combine using the dough hook and mixer until a dough has formed (5 minutes)
Step 4 – After 5 minutes, add in the candied peel, orange zest and currants. Mix for a further 5 minutes.
Step 5 – Cover with a damp tea towel and leave to prove for an hour in a warm spot (until doubled in size).
Step 6 – Knock back and turn out onto a surface. Shape into 10 equal-sized buns. Bake in an oven at 190 degrees C for 25 minutes.
Step 7 – Prepare your sugar syrup by melting the sugar in the water on a high heat until bubbling and syrupy. Glaze onto the buns once they come out of the oven and leave to cool on a cooling rack. Serve warm with butter!
Frequently Asked Questions
Can I make saffron buns vegan?
Yes you can. You could use vegan butter or a vegetable spread to replace the butter. Instead of steeping the saffron in milk, you could use water as was done traditionally.
Why do people eat saffron buns?
In the past in Cornwall, ‘tea treat buns’ as they were known, were eaten on Sundays as part of community events and religious celebrations organized by the Methodist Church. Saffron buns have now become inherently Cornish with tourists seeking them out during their summer trips down to the county.
How to eat a Cornish saffron bun?
A saffron bun is a low-maintenance snack that pairs well with tea or coffee. It can be eaten fresh or toasted, with butter or traditional Cornish clotted cream.
Can I freeze saffron buns?
Saffron buns are best when eaten fresh, but they can be frozen if you have any leftovers. I suggest slicing them in half before freezing and defrosting in a low oven temp, then serving with with butter.
How long do saffron buns last for?
Saffron buns will last 2-3 days if stored correctly. Store them in an airtight container and eat them fresh on day one or toast them on day two and three.
Traditional Saffron Buns
Equipment
- 2 small pans
- 1 stand mixer with bowl
- 1 dough hook attachment
- 1 kitchen knife
- 1 Measuring spoons
- 1 Weighing scales
- 1 grater
- 1 damp tea towel
- 1 Large baking tray
- 1 sheet of baking paper
- 1 Pastry brush
- 1 Cooling rack
Ingredients
- 250 ml whole milk
- 1 tsp saffron
- 550 g strong bread flour
- 200 g unsalted butter
- 7 g fast action yeast
- 0.5 tsp salt
- 50 g caster sugar
- 1 orange grated
- 50 g candied peel
- 100 g currants
For the glaze
- 50 g caster sugar
- 50 ml water
Instructions
- Warm the milk gently and infuse the saffron strands (off the heat) for 30 minutes.
- In a bowl, rub the butter (cut into chunks) into the flour until it resembles breadcrumbs. Add the yeast, salt and sugar and stir in.
- Once infused, pour in the milk mixture and combine using the dough hook and mixer until a dough has formed (5 minutes)
- After 5 minutes, add in the candied peel, orange zest and currants. Mix for a further 5 minutes.
- Cover with a damp tea towel and leave to prove for an hour in a warm spot (until doubled in size).
- Knock back and turn out onto a surface. Shape into 10 equal-sized buns. Bake in an oven at 190 degrees C for 25 minutes.
- Prepare your sugar syrup by melting the sugar in the water on a high heat until bubbling and syrupy. Glaze onto the buns once they come out of the oven and leave to cool on a cooling rack. Serve warm with butter!
