Saffron Buns

Name: Saffron Buns
Ingredients: 100 g/4 oz caster sugar 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 100 g/4 oz caster sugar 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 250 g/9 oz butter or lard, or a mixture of the two; 100 g/4 oz caster sugar 1/10 g/50 saffron filaments or 1 sachet powdered saffron; up to 450 ml/16 fl oz warm milk; 1 tablespoon fast action dried yeast; 50 –75 g/2–3 oz mixed candied peel; 1–2 tablespoons rosewater (optional); 250 g/9 oz seedless raisins or sultanas; 250 g/9 oz seedless raisins or sultanas; 250 g/9 oz butter or lard, or a mixture of the two; 750 g/1½ lb strong, plain flour

Preparation info

makes about
2 dozen
dozen

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

These buns are best served warm and freshly baked, perhaps best of all with ‘thunder and lightning’, in the Cornish manner, split and each half spread with clotted cream, over which you trickle some treacle.

Ingredients

1 tablespoon fast action dried yeast
up to 450 ml/16 fl oz <

Bread

Method

Sprinkle the dried yeast on 150 ml/5 fl oz of the milk, together with 1 teaspoon of sugar, and let it work fo