British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
British Cornish Saffron Buns
Golden Cornish saffron buns studded with currants and sultanas — sweet, slightly spiced and uniquely Cornish.
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2 hr 30 minPrep🔥
25 minCook🍽️
12Serves📊
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Ingredients
- 500g strong flour
- Big pinch saffron in 200ml warm milk
- 100g butter
- 80g sugar
- 7g instant yeast
- 1 tsp salt
- 100g currants
- 100g sultanas
- 30g chopped candied peel
- 1 egg
- Extra milk for glaze
Instructions
- Infuse saffron in warm milk 30 min.
- Rub butter into flour; add sugar, yeast, salt and fruit.
- Pour in the saffron milk and egg; knead 10 min.
- Rise 1 hour until doubled.
- Shape into 12 buns.
- Rise 30 min more.
- Brush with milk.
- Bake at 200C for 22-25 min until deep golden.
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Tara’s tips
- Big pinch of saffron is essential for proper colour.
- Cornish tradition for tea-time.
Serving suggestions
- Eat with butter.
Storage & reheating
Keeps 3 days; freeze.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why saffron in Cornwall?
Cornwall traded tin for saffron from Phoenicia in ancient times — left this baking tradition.
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