Recipe For Saffron Buns

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"
Saffron Buns

Saffron Buns
 
Ingredients
  • A large pinch of saffron threads
  • 15mls boiling water
  • 150mls lukewarm milk
  • 2.5mls salt
  • 85g golden caster sugar - I used fructose
  • 600g bread flour
  • 1 egg, beaten
  • 125g butter, cubed
  • 7g dried yeast
  • 200g currants
Instructions
  1. Put the saffron into the bread maker container
  2. Pour the boiling water over the saffron and steep for one hour
  3. Add all the ingredients except for the raisins in the order they are listed
  4. Place in the bread maker and select the dough setting with nuts
  5. Add the raisins at the beeps
  6. Once the dough has finished proving remove from the machine
  7. Divide the dough into 12 pieces
  8. Shape each piece into a ball and flatten slightly
  9. Place the balls on a lined baking tray and cover loosely with lightly oiled cling film
  10. Leave the buns in a warm place for an hour
  11. Preheat the oven to 220° Celsius
  12. Bake for 20 minutes until the buns are a light golden colour
  13. Serve slightly warm or cold with butter, jam or whipped cream

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What I blogged:

Tandy

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36 thoughts on “Recipe For Saffron Buns

    1. 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 🙂

  1. 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!

  2. 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 🙂

  3. The buns look great, like the saffron and the currants in it…YUM!
    Thanks for the recipe and have a wonderful week ahead Tandy 🙂

  4. I have never made anything with saffron, but I think I should start soon. This looks fantastic!

  5. 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

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