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?
- A large pinch of saffron threads
- 15 mls boiling water
- 150 mls lukewarm milk
- 2.5 mls salt
- 85 g golden caster sugar - I used fructose
- 600 g bread flour
- 1 egg beaten
- 125 g butter cubed
- 7 g dried yeast
- 200 g currants
- 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
Click on the links for conversions and notes.
What I blogged:
- two years ago – Pasta with Bacon, Chorizo, Tomatoes, Cream and Parmesan
36 thoughts on “Recipe For Saffron Buns”
I like the sound of saffron buns.
they tasted really good 🙂
These buns are so beautiful puffy and delicious 😀
Choc Chip Uru
thank you CCU 🙂
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 🙂
Lovely recipe Tandy and lovely photo.
thank you Mandy 🙂
One of these would go down nicely with my morning coffee. 😉
I would send them over if I could 🙂
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 🙂
I have often thought about getting a bread machine!!
it would be perfect for the lodge 🙂
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 🙂
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 🙂
Sounds and look amazing 🙂
thank you Giovanna 🙂
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 🙂
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 🙂
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 🙂
They look delicious, and you took m eright back to childhood with the mention of rock buns !!!
thank you Claire 🙂
thank you so much 🙂
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 🙂
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 🙂
Mmmmmm, those look good. Pass one this way!
thanks Jacs, how are you?