Cornish saffron buns recipe | Sainsbury`s Magazine
A Cornish classic, these golden fruited buns were traditionally a treat for children at church functions. Their golden colour and flavour comes from saffron, which was once grown in the county
Ingredients
- 1 x 0.4g jar saffron
- 250ml whole milk
- 90g clotted cream, plus extra to serve (optional)
- 50g butter, diced
- 550g strong bread flour, plus extra for dusting
- 1 tsp fine sea salt
- 50g caster sugar, plus 50g for the glaze
- 1 x 7g sachet fast-action yeast
- 1 tsp ground cinnamon
- 100g currants
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