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Cornish saffron buns

a true Cornish treat from Philleigh Way Cookery School

ingredients 12 ingredients
Prep 2 hrs 30 mins Cooking 20 mins
user icon Serves 10 people
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  • For the Cornish Saffron Buns
  • 300ml Rodda's whole milk
  • A large pinch of saffron
  • 50g Rodda's Cornish clotted cream
  • 2 tsp mixed spice
  • 550g strong bread flour
  • 1 tsp fine sea salt
  • 80g caster sugar
  • 1 x 7g sachet fast-action yeast
  • 100g sultanas or currants
  • 4 tbsp of milk
  • For the glaze
  • 50g caster sugar
  • 2 tbsp of water


  1. Gently heat the milk with the saffron in a small pan until it’s steaming. Add the Rodda’s clotted cream to the saffron-infused milk and return to low heat for 2-3 minutes. Gently whisk until melted and combined.
  2. Take the mixture off the heat and allow to cool until it is warm to the touch.
  3. Sift the flour into a large bowl and stir in the salt, mixed spice, sugar, and yeast.
  4. Make a well in the centre of the dry ingredients and pour in the warm milk. Mix and bring together into a soft dough. Knead on a slow speed in a free-standing mixer with the dough hook attached for 7-10 minutes or throw down and fold on a floured surface a few times to bring the mixture together. After 5 minutes, add in the sultanas or currants, mixing them in by kneading further. To check if the dough is ready to be proved, when the dough is touched it should bounce back.
  5. Place the dough back in the bowl, cover and leave in a warm place for 45-60 minutes or until doubled in size. Once proved, turn out the dough onto a floured surface and knead for 1-2 minutes.
  6. Divide the dough into 10 equal portions to make the buns and place on a lined baking sheet.
  7. Cover the buns and leave them for another 30 minutes.
  8. Preheat the oven to 200°C, fan 180°C, gas mark 6. Then brush the top of the buns with a little milk and bake for 20 minutes or until golden.
  9. Once the buns have been baked, it’s time to make the glaze. To make the glaze, put 50g of caster sugar and 2 tbsp of water into a saucepan. Gently heat until the sugar has dissolved and then boil for 1 minute. Then brush the mixture over the warm buns transfer them to a wire rack and leave to cool.
  10. Slice in half and enjoy these Cornish Saffron Buns fresh or toasted with a spoonful of Rodda’s Cornish clotted cream.
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Comments (2)

Ow hanow yw Vernon says: 09 Nov 2023 at 7:09 pm

Meur ras dhywgh

Jo Heath says: 03 Mar 2022 at 11:20 am

Perfect as a mid morning treat!

Reema says: 26 Mar 2021 at 5:49 pm

Lovely recipe. Thank you

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