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Saffron Buns

Saffron Buns


  • ¼ teaspoon saffron threads (10-14 threads)
  • 2 tablespoons boiling water
  • 2 tablespoons rum or brandy
  • ¾-1 cup currants
  • 2 teaspoons dry yeast granules
  • 1 cup warm milk
  • 500 grams flour, sifted
  • ½ teaspoons salt
  • ¾ cup caster sugar
  • 1 egg, beaten
  • 125 grams butter, softened
  • 70 gram packet flaked almonds, optional

Egg glaze

  • 1 egg yolk, beaten with 1-2 teaspoons water


  1. First up get everything ready. Gather up the ingredients, fit a mix master with a dough hook and grease 1-2 trays.
  2. Heat the saffron threads in a frying pan over a low heat until they turn a darker colour and become very dry. Watch constantly so as to avoid the saffron burning. Place in a small bowl and crush with the back of a spoon. Pour over the boiling water and set aside to infuse. (This can be left over night if wished).
  3. Sprinkle the rum or brandy over the currants and set aside. Sprinkle the yeast over the milk, stir and set aside for 10 minutes or until the yeast becomes frothy.
  4. Sift the flour and salt into the bowl of a mix master and add the sugar. Turn the machine on low and then gradually add the saffron mixture, yeasty milk, egg and butter. Continue mixing until a soft dough is formed, adding more milk or flour as required, Mix for 5 minutes. Add the currants and mix only until incorporated. Remove the bowl from the machine and scrape all the dough into the centre. Cover with a clean towel or plastic wrap and set aside for one hour or until double in bulk.
  5. Turn the dough out onto a floured bench and divide into 24-30 even-sized pieces. Roll each piece out to a 30cm strip. Set aside while doing the other pieces. Bruch the dough strips with the egg glaze and twist into braids; design is of your choosing. Place on the prepared trays and decorate with flaked almonds if wished.
  6. Set aside to prove or until the buns have doubled in size. While this is happening preheat the oven to 200 – 220°C.
  7. Bake the buns for 12 -15 minutes or until golden and cooked. Cool on a cake rack. Serve warm and well buttered.

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