- ½ teaspoon saffron strands
- 300ml warm milk
- 500g strong bread flour
- 1 teaspoon salt
- 100g butter
- 100g light brown sugar
- 2 ½ teaspoons dried yeast or 15g fresh yeast
- 130g dried fruit
Whilst getting some Cornish pasties from a bakery in Bodmin on a weekend break, I saw these little yellow buns. I could not resist buying a couple and I was not disappointed. They were sweet and light with a slightly metallic flavour from the saffron.
I found a recipe and tried them at home. They will now become a regular treat for us.
Warm the milk either in a pan or in a microwave. Put the milk in a jug and add the saffron. Cover with cling film and put in the fridge overnight.
The following day take the milk out of the fridge and warm (not too much or it will kill the yeast) again. Add a teaspoon of the sugar and the yeast. Put this to one side.
Put the flour and salt in a large mixing bowl. Add the butter which has been cubed and rub in with your fingers until it has become like breadcrumbs.
Add the rest of the sugar to the flour mix and pour in the milk. Bring the mixture together with the fingers of one hand.
Transfer to a floured surface and knead for about 8 minutes by hand (or 3 mins in a mixer with a dough hook). Put the dried fruit in and knead until the fruit is evenly distributed in the dough.
Place the now smooth dough in an oiled bowl and leave to rise for about an hour until doubled in size.
Divide the dough into 12 and roll into balls. Place them on a baking tray and cover loosely with a sheet of oiled cling film. Set aside to prove for about an hour (until doubled in size).
Pre heat the oven to gas mark 4 180 degrees C. bake for about 20 – 25 mins (rotate the tray once) until they are nicely browned.