Traditional Saffron Buns (or Cake)

Name: Traditional Saffron Buns (or Cake)
Yield: Makes 12 buns or a 900 g loaf cake
Cuisine: British
Ingredients: 150 g / ¼ pt / half a cup milk; 450 g / 1 lb / 4 cups strong white bread flour; ½ tsp saffron strands, crushed (about 4 good pinches / 80-120 strands); 120 g / ¼ lb / ½ cup clotted cream; 2 eggs; 125 g / 4 ½ oz / ¾ cup mixed vine fruits or currants (which is traditional); 125 g / 4 ½ oz / ¾ cup mixed vine fruits or currants (which is traditional); 60 g / 2 oz / ¼ cups sugar; 7 g sachet fast action yeast; 1 tsp salt; 1 tsp mixed spice; 1 tbsp finely chopped stem ginger in syrup (1-2 pieces)

Preparation info

Makes
12
buns or a 900 g loaf cake

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

This recipe comes from Elizabeth David’s English Bread and Yeast Cookery (1977) which she describes as ‘a variation on a Cornish saffron cake’. Having tried a lot of saffron cake recipes this came out on top as my favourite. Curiously, despite David’s counselling regarding the dangers of putting too m

Ingredients

Europe
United Kingdom
Bread
Vegetarian
Good Friday

Ingredients

Method