"Saffron Buns"
Print Recipe
0 from 0 votes

Saffron Buns


  • 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