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Traditional Saffron Buns

A saffron-infused bun filled with currants and candied peel. Perfect served warm with butter and a cup of tea!
Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Proving time 1 hour
Total Time 2 hours 5 minutes
Course Snack
Cuisine British
Servings 10 People
Calories 447 kcal

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!
Keyword Afternoon tea, British, Snack