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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Recipe
Traditional Cornish Saffron Buns
Ingredients
- 1 teaspoon good quality saffron threads
- 3 tablespoons boiling water
- 4 ¼ cups bread flour
- 2 teaspoons fine salt
- 6 tablespoons unsalted butter, chilled
- 6 tablespoons + 1 teaspoon lard, chilled
- ½ cup caster sugar
- 3 teaspoons fast-action yeast
- 1 large egg
- ¾ cup whole milk
- scant 1 ½ cup dried currants
- 1 tablespoon orange zest, from 1 medium orange
- 1 tablespoon lemon zest, from 1 medium lemon
Instructions
Preparing the Saffron (10 minutes toasting + 30 minutes infusing)
- Preheat the oven to 275 F. Spread the saffron on a small cookie sheet and bake at 275 F for 10-15 minutes. It should dry out and turn a deeper shade of red. Watch it carefully to prevent it from burning.
- Pour the threads into a small bowl and crush them between your fingertips. Stir in three tablespoons of boiling water and let the it infuse into the water for at least 30 minutes, up to overnight. The water should turn a deep golden orange.
Making the Dough (30 minutes + 2 hours proving)
- Warm the milk to 115 F. If you use the microwave to warm the milk, put a small wooden spoon in the milk to break the surface tension and prevent it from exploding.
- Place the bread flour in the bowl of a stand mixer. Add the salt and yeast on opposite sides of the bowl, then stir in each one with your finger.
- Mix the butter and lard into the flour with the paddle attachment until the mixture resembles fine breadcrumbs.
- Stir in the sugar, egg, saffron mixture, lemon and orange zest, and half of the milk. Mix on low speed to start bringing the dough together, gradually adding more milk as needed to create a soft, somewhat sticky dough. Keep mixing until all the flour is picked up from the bottom of the bowl.
- Turn out the dough onto a floured surface and knead vigorously for about 15 minutes, until the dough is very stretchy, silky smooth, is no longer sticking to the work surface, and has a sheen on its surface. Test the dough by stretching a lump of it between the thumb and forefinger of each hand. The dough should stretch until it's translucent without breaking. If it breaks, knead a minute longer and check again.
- Shape the dough into a ball, place in a large buttered bowl, and cover tightly with plastic wrap. Let the dough prove in a warm place until doubled, about 2 hours. Alternatively, let the dough prove in the fridge overnight.
Shaping the Buns (20 minutes + 1 hour proving)
- Line an 11 by 17-inch rimmed cookie sheet with parchment paper.
- Punch down the dough in the bowl to knock out the air, then dump in the currants and mix on low speed with the paddle attachment until they're evenly distributed.
- Divide the dough into 16 pieces, using a kitchen scale for accuracy. Roll each piece into a ball and space them evenly apart on the prepared cookie sheet.
- Place the tray inside a clean garbage bag. Inflate the bag and tuck the ends underneath the tray to seal. Set the tray in a warm place and let the dough balls prove for about 1 hour, until about doubled in size.
- About 10 minutes before the buns are done proving, preheat the oven to 375 F.
Baking the Buns (20 minutes + cooling)
- Bake in the middle of the oven at 375 F for 18-20 minutes. Watch them carefully to make sure they don't burn. The buns should be well browned and have an internal temperature of 190-200 F.
- Brush the crust with salted butter if desired, then let them cool completely on a wire rack. Serve the buns warm or at room temperature, split in half, and spread with salted butter. They taste great with a cup of tea or coffee!
Video
Notes
- 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.
- 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.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Candace
I’m sorry after baking they weren’t done, so I added 5 minutes, still seemed not done when cut in half. Turned off oven let them stay in oven 30 minutes. They’re flat, crusty, crunchy , nothing like I remember how soft and yummy Moms were. I changed my rating from 3 stars from earlier review to 1 star.
Emma
I'm sorry to hear that these buns didn't turn out for you! It sounds like they may have been too dry or perhaps also underproved. Baking for extra long would make them crunchy too.
Candace
My mother used to make saffron buns every Easter, hence, why I searched online for a traditional saffron bun recipe. After my mother passed, all her recipe cards and recipe books were taken/ missing (by a sibling). I remember Mom used raisins instead of "currants". My Mom grew up with childhood friends who were English and Cornish by culture. Happy to have found this recipe. The dough is now in the 2 hour proofing process. I rated this recipe "3 stars" for the following reason: After I took dough out of mixing bowl and began kneading, the dough was VERY DRY and TOUGH. I do not understand this as I followed your directions to a "T". I kneaded in extra butter and shortening to create a softer, more flexible dough to work with. My question is: Could it be that LARD must used? Both of my stores I shop at did not carry LARD (one of the stores is Target!!) Please, your insight is appreciated...Thank you.
Emma
I'm sorry that the dough was tough and dry, Candace. That often happens if not enough liquid was used in the dough recipe. The type of fat used shouldn't affect the dryness of the dough.
M
thank you for the interesting recipe. I've never had them irl, so not sure what they are supposed to raste like. The ones I made had an almost scone- like consistency. I'm unsure if they were 100% done inside but they can be easily split and toasted.
Emma
I'm happy that you enjoyed the saffron buns! You can always check their doneness with a meat thermometer. Baked sweet buns should have an internal temperature of 190°F.
peggy brown
Mixing the salt flour and yeast in accordance with the instructions kills the yeast and the dough and $10 worth of saffron is wasted.
Emma
As long as the salt is kept separate from the yeast, it won't kill it--which is exactly why it's written that way in the instructions. I'm sorry it didn't work for you, Peggy.
Karen Condit
My dough never rose overnight. I tested my yeast which was active. Taste profile was excellent but texture was that of a scone and not a roll. I will try again and proof on the counter. My mother still appreciated the memory of her grandmother’s saffron buns.
Emma
I'm so glad that your mother enjoyed them! This dough does rise very slowly since it's heavy. I've found putting the dough in a cold oven with a pan of steaming water underneath helps speed up the prove significantly. ALso, make sure that the salt doesn't touch the yeast directly when making the dough, as it can kill the yeast. I'll be happy to help you troubleshoot further if you'd like!
Jill
Can you use butter instead of lard?
Emma
Yes, you can. Enjoy!
Kailey
My grandmother used to make saffron buns about once a year around one of the holidays. And they were my ABSOLUTE FAVORITE. After she passed, we unfortunately lost the recipe that’s been handed down for a few generations and I haven’t tasted them in so many years. This is the closest recipe I’ve ever found. When I pulled one apart this morning after baking and took a bite i literally had tears in my eyes. I’ve since eaten a few too many as I made two double batches just in time for thanksgiving hah.. Will recommend this recipe to everyone !
Emma
That's so touching, Kailey; thank you for sharing! I'm honored that you found this recipe to be so close to your grandmother's. Happy Thanksgiving!
Fern
Great recipe and so easy to follow...
A little history lesson from someone bought up in Cornwall: Saffron wasn't grown in Cornwall, legend has it that smugglers used to smuggle it into the small coves all over the coastline of the county along with rum and other goods. If it wasn't being smuggled in by local fisherman, the local wealthy Cornish merchants were trading their tin (from mining) to the Spanish for their saffron 🙂
Emma
So glad you enjoyed the recipe, Fern! And thank you for the history lesson. I put that in my blog post because that was mentioned in an online article.
Alex
I like the chewy currants. The saffron gives the buns a golden color and makes them taste heavenly! The pictures are nice, too.
Emma
Thank you, Alex! I'm so glad that you enjoyed these saffron buns!
Beth
One of the most exotic spices is saffron. This spice always reminds me of Christmas. Currants are also a special treat, and these buns are delightfully Christmas.
Emma
Saffron and currants are a tasty combination!
Dahly Corsi Bosley
Can this recipe be doubled? Or is it best to make two batches?
Emma
It's better to make two batches. This dough is fairly dense and takes a while to rise; making two separate batches makes it easier to knead and faster to rise. Enjoy!