Traditional Cornish Saffron Buns (2024)

Published: Feb 13, 2020 · Modified: Apr 3, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

What is a more special treat than homemade bread at teatime? These delightful Cornish saffron buns are just the thing to serve at a tea party or as an afternoon pick-me-up. They're loaded with currants, so there's no worries about not getting enough dried fruit in your bun.

Looking for other British tea loaves? Make sure to try these recipes for Lincolnshire plum bread and Jamaican ginger cake.

Recipe FAQs

What are Cornish saffron buns?

They are soft, vibrant yellow rolls packed with currants. These tasty treats originate in Cornwall, England. Saffron used to be grown there, so it makes sense that they would have recipes using this expensive spice.

Indeed, saffron is responsible for coloring this bread such a unique color. They used to be a very popular snack at church functions in Cornwall, and live on today in old family recipes.

What is saffron?

Saffron consists of the dried stamens of the Crocus sativus flower. It is famous for being the world's most expensive spice (often between $5,000 to $10,000 per pound), due to its labor-intensive and short harvest time. Saffron is used to flavor both sweet and savory dishes, and is typically infused in a hot liquid before using. It imparts a floral, grassy, woody, or honey-like flavor. Fortunately, only small amounts of this spice are needed in each recipe.

Can you freeze these rolls?

Yes, you can freeze them in a zip-top freezer bag or airtight container for up to 1 month. Defrost in the microwave or at room temperature.

How do you use saffron in baking?

Don't be nervous; it's really quite simple to use. This spice requires an infusing time in a hot liquid before it's used to bring out the brilliant yellow color.

I think that toasting and crushing the saffron before infusing, like I've described in the recipe below, really helps bring out the color. Note: there's no substitute for its unique flavor.

How to Make

Gather the ingredients.

Spread the saffron threads on a small cookie sheet. Toast them at 275°F for about 10 minutes, until the threads are a darker red.

Lightly crush the threads between your fingertips, then pour 3 tablespoons of boiling water on top. Let stand for 30 minutes to infuse the color and flavor into the water.

Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl. Stir in each one with your finger.

Mix in the butter and lard until the mixture resembles breadcrumbs.

Add the sugar, egg, saffron mixture, lemon and orange zest, and half of the milk.

Add the remaining milk and mix until a sticky dough forms.

Knead on a floured surface for 10-15 minutes, until the dough is smooth, no longer sticking to the work surface, and has a sheen on its surface.

Let the dough rise in a warm place until doubled in size, about 2 hours.

Punch down the dough to knock out large air pockets, then mix in the currants with the paddle attachment of a stand mixer.

Divide the mixture into 16 balls and space them evenly apart on a parchment-lined tray.

Let the buns rise until almost doubled in size, roughly 1 hour. Bake at 375°F until well browned, about 18-20 minutes. They should have an internal temperature of 190-200°F.

You'll be tickled pink (or yellow?) when you taste these delicious rolls! Trust me, you need to set aside the time to make these special treats. It's a labor of love! Tip: Just start the dough the night before and let it prove in the fridge overnight to shave off some time.

Serve

Cornish saffron buns are typically served at afternoon tea in the UK. Round out your tea table with some savory sandwiches, like these cucumber sandwiches, egg spread, or crab sandwiches. You'll also love tasty cakes like this coffee and walnut cake or chocolate roulade. Make sure to have a batch of English crumpets, lemon scones, or Earl Grey shortbread to make your tea extra special!

Store

• Store the cooled rolls at room temperature in a zip-top bag or covered with plastic wrap for up to 24 hours after baking. The fridge will make them go stale quickly.
• Freeze leftovers in a zip-top bag to save them for another time.

Expert Tips

• Can I substitute all-purpose flour for the bread flour? Yes, you can; just realize that the dough won't be as strong and chewy. Bread flour contains more gluten than all-purpose, and strengthens the dough.
• Make the dough the night before and let it prove in the fridge overnight to save time.
• Speed up the rising by using warm liquid in the dough and putting the dough in a warm place.
• Eat them the same day they're made for the best freshness or toast under the broiler the next day.

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