Saffron buns!
Nov. 9th, 2011 08:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
annwfynThe Guardian had this recipe in it today, which is filling me with enthusiasm. I think I may try and make these soon. I've eaten them before, but never actually made them and this does look mostly quite easy.
500g strong white bread flour
Pinch salt
½ tsp nutmeg
1 tsp yeast
90g caster sugar
Pinch saffron threads
120g butter
100g currants
100g sultanas
1 large egg
100ml milk
Place the saffron threads in a bowl with 4 tablespoons of boiling water and leave to infuse for 10 minutes, before adding the yeast and 1 teaspoon of sugar. Mix together the flour, salt and nutmeg, then rub in the butter. Add the currants, sultanas and remaining sugar. Beat the milk and egg together, then add to the flour and fruit, together with the saffron mixture.
Knead the dough by hand or with the dough hook attachment of a food processor, adding a little more flour if it is too sticky. Divide into 12 and shape into buns. Place the buns on a baking sheet lined with non-stick parchment, cover with lightly oiled clingfilm and leave to rise until doubled in size. Bake at 220° for 15 minutes, until they are golden brown and sound hollow when tapped.
500g strong white bread flour
Pinch salt
½ tsp nutmeg
1 tsp yeast
90g caster sugar
Pinch saffron threads
120g butter
100g currants
100g sultanas
1 large egg
100ml milk
Place the saffron threads in a bowl with 4 tablespoons of boiling water and leave to infuse for 10 minutes, before adding the yeast and 1 teaspoon of sugar. Mix together the flour, salt and nutmeg, then rub in the butter. Add the currants, sultanas and remaining sugar. Beat the milk and egg together, then add to the flour and fruit, together with the saffron mixture.
Knead the dough by hand or with the dough hook attachment of a food processor, adding a little more flour if it is too sticky. Divide into 12 and shape into buns. Place the buns on a baking sheet lined with non-stick parchment, cover with lightly oiled clingfilm and leave to rise until doubled in size. Bake at 220° for 15 minutes, until they are golden brown and sound hollow when tapped.
