Tuesday, August 28, 2012


1 large pinch of saffron threads
1 tablespoon boiling water
600 grams strong flour
125 grams butter
150 ml lukewarm milk
100 ml water
85 grams golden caster sugar
10 grams dried yeast
1 egg
½ teaspoon salt
100 grams dried blueberries
100 grams dried cranberries

Put the saffron into a small bowl, top with boiling water and steep until the water has cooled (or leave overnight for a more intense colour and flavour). Put the flour and salt into a large bowl; rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar and the saffron. Beat together the egg, milk, yeast and 100ml water, and stir into the flour and mix to form a soft dough. Turn the dough out on to a lightly oiled surface and knead for 10 minutes (or use a machine with a dough hook) until smooth and elastic.
Flatten out the dough, sprinkle over the currants, fold in the edges and then knead to combine. Divide the dough into 12 pieces, shape each piece into a ball and flatten slightly. Place the balls on an oiled or lined baking tray and cover loosely with lightly oiled cling film. Leave the buns in a warm place until they have doubled in size (about an hour). Bake the buns near the top of the oven, at 200˚C , for 15–20 minutes until the buns are a light golden colour. Serve slightly warm or cold with butter, jam or clotted cream.