This month, Sally has set the challenge for saffron buns for Fresh From The Oven. I do these challenges for myself, as it takes me out of my comfort zone of the usual bread I bake. On Saturday when I made the buns it was cold. Our weekends have not been particularly warm for what seems like forever. So, given that it was cold, I let my bread maker do the hard work for the dough for the saffron buns. I usually find the most suitable recipe in my bread maker book for the challenge, but this month I used Sally’s recipe as is and put everything in the bread maker in the correct order. The dough probably would have kneaded better in my kitchen aid, so I need to see how to just do the proving in my bread maker. As soon as I took the saffron buns out of the oven I recognized them as being similar to the rock buns we enjoyed as children. We ate the first two straight away, and then I left the others to get cold so that I could style a photograph. I never thought that those words would come out of my mouth. But, I am spending more time where ever possible styling my photographs. I am very inspired by my friend Sam and I try and think of her when I have my camera in front of me, as her photographs are amazing. Do go and take a look at her blog.
Do you challenge yourself in the kitchen?
© Saffron Buns
Ingredients:
- A large pinch of saffron threads
- 1 tablespoon boiling water
- 150mls lukewarm milk
- ½ teaspoon salt
- 85g golden caster sugar - I used fructose
- 600g bread flour
- 1 egg, beaten
- 125g butter, cubed
- 7g dried yeast
- 200g currants
Method:
- Put the saffron into the bread maker container
- Pour the boiling water over the saffron and steep for one hour
- Add all the ingredients except for the raisins in the order they are listed
- Place in the bread maker and select the dough setting with nuts
- Add the raisins at the beeps
- Once the dough has finished proving remove from the machine
- Divide the dough into 12 pieces
- Shape each piece into a ball and flatten slightly
- Place the balls on a lined baking tray and cover loosely with lightly oiled cling film
- Leave the buns in a warm place for an hour
- Preheat the oven to 220° Celsius
- Bake for 20 minutes until the buns are a light golden colour
- Serve slightly warm or cold with butter, jam or whipped cream
For conversions click here
What I blogged:
- one year ago – no post
- two years ago - Pasta with Bacon, Chorizo, Tomatoes, Cream and Parmesan
Tandy
Saffron Buns For Fresh From The Oven,
Mmmmmm, those look good. Pass one this way!
thanks Jacs, how are you?
If they are like rock buns count me in!
I take part in the daring bakers for the same reason. To try some thing outside my comfort zone and I learn so much every time
Thank you for stopping by my blog so that I can discover your wonderful space
I have often thought about joining Daring Bakers – thanks for the visit
The look fabulous Tandy! I was in Joburg when it was snowing-I couldn’t believe it!
That must have been so amazing! Fly safely home
Beautiful picture.
thank you so much
They look delicious, and you took m eright back to childhood with the mention of rock buns !!!
thank you Claire
I have never made anything with saffron, but I think I should start soon. This looks fantastic!
Thank you so much, and thanks for the visit
The buns look great, like the saffron and the currants in it…YUM!
Thanks for the recipe and have a wonderful week ahead Tandy
thank you Juliana, and the same to you
They look delicious, Tandy! Did they have a gorgeous golden crumb?
they were not as golden as I thought they could have been – may be to do with my saffron though
Sounds and look amazing
thank you Giovanna
yummmmmmmmmmmmmmmmmy buns! last summer I challenged myself to make a meringue swiss roll thing. It was a soft meringue that was rolled and filled with fresh cream and strawberries. I really didn’t think I’d succeed, and my hubby – the baker in the house – was itching to take over. But I followed the method and it came out so well, says she patting herself on the back, very smug face indeed
wow, that is really amazing! Well done
These sounds delicious! You styling is pretty!
I am so sorry for the iregular visits but between my MIL here, wqatching the Olympics and being down with a cold, I do not do anything else!
Don’t worry – sometimes life gets in the way of blogging
I have often thought about getting a bread machine!!
it would be perfect for the lodge
I need to start challenging myself with bread baking again…its been too long! Loving these rolls!
I find it so rewarding when a loaf or bun works out perfectly
One of these would go down nicely with my morning coffee.
I would send them over if I could
Lovely recipe Tandy and lovely photo.
Mandy
thank you Mandy
Bravo for making these Tandy – I’m so delighted you did. Rock buns were very different to this in my childhood – we should swap recipes here. Gorgeous pic too.
Sally, I wonder if I have my rock bun recipe in my school recipe book? Thanks for the compliment about the pic – it is my goal for the year to take better pics
These buns are so beautiful puffy and delicious
Cheers
Choc Chip Uru
thank you CCU
I like the sound of saffron buns.
they tasted really good