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Saffron Buns

a true Cornish treat from Philleigh Way Cookery School

ingredients 13 ingredients
Prep Cooking 20 mins
user icon Serves 8-10 buns people
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  • 300ml whole milk
  • Large pinch of saffron
  • 50g clotted cream, melted
  • 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/currants
  • 4-tablespoons of milk
  • For the glaze:
  • 50g caster sugar
  • 2 tablespoons of water


Gently heat the milk with the saffron in a small pan until it’s steaming. Add clotted cream to the saffron-infused milk and return to a low heat for 2-3 minutes. Gently whisk until melted and combined.

Take the mixture of the heat and allow to cool until it is warm to the touch

Sift the flour into a large bowl and stir in the salt, spices, sugar, and yeast.

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 slap and fold a few times to bring it together.  After 5 minutes, incorporate the currants. To check if the dough is ready, when the dough is touched it should  bounce back.

Cover the bowl and leave in a warm place for 45-60 minutes or until doubled in size. Knock back the dough and turn out onto a floured surface and knead briefly.

Divide the dough into 10 equal portions to make buns and place on a lined baking sheet.

Cover the buns and leave to prove again for 30 minutes.

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 until golden.

Once the buns have baked, its time to make the glaze. To make the glaze – put 50g of caster sugar and 2 tablespoons of water in a saucepan. Gently heat until the sugar has dissolved and then boil for 1 minute. Then brush the mixture over the warm buns and transfer them to a wire rack and leave to cool.

Slice in half and enjoy the buns fresh or toasted, spread with more clotted cream

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Comments (1)

Reema says: 26 Mar 2021 at 5:49 pm

Lovely receipe. Thank you

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