Cornish Saffron Buns Recipe | Traditional Revel Buns with Dried Fruit

Cornish Saffron Buns — From Elowen's Kitchen

Saffron arrived in Cornwall before it reached most of England. Phoenician and Spanish traders brought it to the south-west through the tin trade, which is why Cornish baking has used it for centuries while it remained a luxury elsewhere. The colour and the faint floral, almost honeyed taste is unmistakeable in a proper Cornish saffron bun.

These are enriched yeast buns — not quick bread, proper buns that take time. The result is a soft, pillowy crumb with a deep golden colour, currants throughout and a fragrant warmth from the saffron that you can smell before you even open the oven. Split and eaten warm with salted Cornish butter, there is almost nothing better.

Ingredients (makes 12 buns)

A generous pinch of good saffron strands (about 1/4 teaspoon) 150ml warm whole milk 500g strong white bread flour 75g caster sugar 1 teaspoon fine salt 7g fast-action dried yeast (1 sachet) 100g salted Cornish butter, softened 2 large eggs, beaten 150g currants 50g mixed peel (optional but traditional) Extra butter and milk for finishing

Method

Begin by blooming the saffron. Crumble the saffron strands into the warm milk, stir and leave for at least 30 minutes — ideally an hour. The milk will turn deep golden and the saffron will release its flavour and colour. This step cannot be rushed.

In a large bowl, combine the flour, sugar, salt and yeast. Make a well in the centre. Add the saffron milk, the softened butter and the beaten eggs. Mix to a soft, slightly sticky dough.

Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic — or 7 minutes in a stand mixer with a dough hook. The dough will be soft.

Add the currants and mixed peel and knead briefly until evenly distributed.

Place in a lightly oiled bowl, cover with cling film or a damp cloth, and leave to prove in a warm place for 1 to 1.5 hours until doubled in size.

Preheat the oven to 200°C (180°C fan). Line two baking trays with baking paper.

Knock back the dough and divide into 12 equal pieces. Shape each into a smooth round bun and place on the trays, leaving room to expand. Cover loosely and prove for a further 30-40 minutes until puffy.

Brush gently with a little milk. Bake for 15-18 minutes until golden. The tops should be a rich amber colour and the bottoms should sound hollow when tapped.

Brush with softened butter immediately as they come out of the oven while still hot. This gives them their characteristic soft, slightly sticky crust.

Elowen's Tips

Saffron quality matters. Cheap supermarket saffron is often poor. Use proper saffron strands — La Mancha or Iranian saffron from a good deli or spice shop. You can find excellent saffron at the Truro Farmers Market.

Do not substitute turmeric for saffron. I know it seems like an easy shortcut but the flavour is completely different. Saffron buns are about the taste, not just the colour.

These keep well in an airtight tin for 3 days and freeze beautifully. Warm them in a low oven for 5 minutes before serving.

For a feast day version, you can glaze them with a thin sugar syrup (50g sugar dissolved in 50ml boiling water) as they come out of the oven for extra shine and sweetness.

For Events & Celebrations?

Salt Wind Catering includes saffron buns in our afternoon tea packages and Cornish-themed buffets. Perfect for weddings, christenings and corporate events. Call 01209 206255 or get a free quote at saltwind.catering.