SAFFRON CHELSEA BUNS

Well! I was walking through the main street in St Ives last week and saw some of these in a bakery window, beside saffron buns. I didn’t note which bakery it was, but I thought “That’s a brilliant idea - I can make those!” They had a funny, unnatural colour, not made from real saffron strands?! Perhaps colour enhancer? I went home and devised this recipe. Totally natural and Cornishy to boot!

Take a very large pinch of saffron strands and fold it in some parchment and place in a warm oven for about 10-12 mins. Then, using a rolling pin, crush it until it is powder like. Add a few more strands, so you have a mix of powder and strands, depending on how saffrony you want the buns. See note.

In a large bowl, or your mixer with a dough hook, place:

1lb 2oz strong white bread flour

8 fl oz tepid milk, with the saffron mixed in it.

pinch salt

1 large egg

3 oz caster sugar

2 oz very soft butter

1 sachet easy bake dried yeast [7gr]

Knead for about 8 minutes in a machine, maybe a little more by hand. If kneading by hand add extra flour very sparingly. The mixture is quite soft. The softer the mix, the softer the bun. Shape, then put to rise in a warm spot until well doubled in size. Probably about an hour or so, depending on the room temperature, of course.

Tip it out onto a lightly floured surface then knock back. Carefully roll and stretch it out to a rectangle, about 12 x 8 in., with one of the long sides in front of you. Dab the bottom of that edge with a little water to stick it to the worktop, holding it in place, to help you roll.

1 oz melted butter

4 oz sultanas

2 oz currants

2 oz very finely chopped mixed peel

2 tablespoons of soft light brown sugar

1 heaped teaspoon mixed spice

grated zest of a large orange

Brush the dough with the melted butter, then scatter the spice and zest, then the fruits,  and lastly the sugar, evenly over it. There is a photo on my Blog. Leave a small border.

Starting at the other long edge, start rolling it tightly towards you, until complete. With a sharp knife, cut the roll into 9 even slices. Each slice should be between 1¼ -1½ inches thick. I always think a clean ruler is handy for jobs like this. I marked each one before cutting through!

Butter the parchment of a lined 8 x 8 inch tin, making sure some hangs over the sides to help you lift the buns out, then evenly place the slices in the tin, cut sides up. See another photo on my Blog. You want them to end up touching each other, so you have lovely soft sides, when you tear them apart.  Cover with oiled cling film and allow to rise once more for about 45 - 50 mins. This will depend on the room temperature again.

Pop the buns into your preheated fan oven 190C for about 20 - 25 mins.

While they are baking, in a small saucepan place 4 tablespoons water and 2 oz caster sugar. Heat, stirring until the sugar has dissolved then boil rapidly for about a minute, until syrupy. Brush over the buns when they come out.

I know Chelsea buns do not originate in Cornwall, but these ain’t bad! In fact they are just delicious. Eat them while warm!!

Note: I always buy saffron online. It is way less than half of the supermarket price. It might not be Valencian, often Iranian, but it is very good and about a third of the price.