1 Picture
Ingredients
- 2 pinches saffron strands
- 4tbsp boiling water
- 500g strong plain flour
- 1/2 tsp salt
- 60g unsalted butter
- 60g lard
- 90g caster sugar
- 1 sachet fast action yeast (7g)
- 200g currants
- 1 egg
- 100-150ml milk
Details
servings 12
Level of difficulty Easy
Preparation time 25mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Dry the saffron strands in an oven on a low heat for about 5 minutes.
Crumble the saffron with your fingers, then pour over the boiling water.
Set aside.
Step 2
Chop the butter and lard into small cubes then place in a bowl with the flour and salt.
Rub together with your fingers until your mixture resembles fine breadcrumbs.
Step 3
Lightly beat the egg and measure out the milk.
Add the sugar, yeast and currents to the flour mixture and stir.
Step 4
Add the egg, saffron with its liquid and as much milk as needed to the flour mixture to form a soft but not sticky dough.
Step 5
Turn the dough out onto a lightly floured surface and knead for 10 minutes until the dough is elastic.
Step 6
Split the dough into 12 even sides balls.
Grease a baking tray. Place the dough onto the baking tray and flatten each ball a little.
Step 7
Cover the buns with oiled clingfilm and leave in a warm place for 2 hours or until roughly doubled in size.
Step 8
Preheat oven to 220 C.
Place the buns near the top of the oven for 15 mins until they are golden. Cool on a wire rack and then store in an airtight container.
These buns taste great when they are fresh from the oven, but are equally yummy a couple of days later if stored in an airtight container.
I like to cut the buns in half, cook in a toaster then spread them with butter and top with squirty cream.
Leave a comment about this recipe