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A traditional Cornish recipe. Cornish Saffron Buns: http://www.goodtoknow.co.uk/recipes/313086/Cornish-saffron-buns. Little bit of history: https://www.cornwalls.co.uk/food/saffron_buns.htm
More like a scone than a bun, I think..
Ingredients
500g (1lb) strong plain gluten free flour flour
½ level tsp salt
1 large pinch, saffron strands
120g (4oz) dairy-free spread
90g (3oz) caster sugar
7g easy yeast
200g (7oz) currants (I used saltanas because I didn't have any currants)
1 large egg
100ml (3½fl oz) milk, lukewarm
Method
* Please note that I did not kneed the dough twice as I used gluten free flour so you have to handle it carefully. Still turned out light and fluffy so must be even better with normal flour and butter/lard as the original recipe.
Served hot from oven with butter/dairy-free spread.
More like a scone than a bun, I think..
Ingredients
500g (1lb) strong plain gluten free flour flour
½ level tsp salt
1 large pinch, saffron strands
120g (4oz) dairy-free spread
90g (3oz) caster sugar
7g easy yeast
200g (7oz) currants (I used saltanas because I didn't have any currants)
1 large egg
100ml (3½fl oz) milk, lukewarm
Method
- Rub fat into flour
- Add sugar, yeast and salt. Mix.
- Mix egg with lukewarm milk and add to the mixture.
- Mix to combine
- Divide onto small buns and leave to rise*
* Please note that I did not kneed the dough twice as I used gluten free flour so you have to handle it carefully. Still turned out light and fluffy so must be even better with normal flour and butter/lard as the original recipe.
Served hot from oven with butter/dairy-free spread.
Last edited by a moderator:
I think sultanas are nicer than currants so that is a good substitute. I haven't made ant buns or scones in an age but now the weather is getting cooler I am getting more urge to bake. Thank you for the recipe.