In Cornwall saffron cake or saffron buns are a real tea time treat.
It can be eaten bare or smothered with butter or better still Clotted cream (Roddas of course!) Always best eaten the same day but never dispare if some left as it can be toasted just like a tea cake or used in a fabulous bread & butter pudding!
I’ve always made my dough in my breadmaker which can add the fruit whilst kneeding and also allows me to get on with other chores whilst doing its thing (2hrs & 20 mins)
Follow your breadmaker’s dough recipe for White dough
Add – 1gms of saffron fronds
Soak the saffron in 250ml of warm water overnight and top up with more water as per the maker’s instruction (mine is 350ml so I add a further 100ml)
5oz currants in the rasin/nut dispenser
Once the dough has been made, tip out onto a floured board.
Making loaves – split the dough into 2 and place into 2 oiled 1lb loaf tins. Now leave to prove in a warm place (ideally 40deg C) until the dough has doubled in size (approx. 50 mins)
Making buns – divide dough into 12 equal portions and then roll into balls, place onto a baking sheet, allowing room for expansion and then leave to prove as per the loaves.
Bake in a preheated oven at 220 deg C for 10/15 mins. Check they are cooked by taping the bottom of the loaf or bun and they should sound hollow.
Pop onto to a cooling rack and cover with a tea towel to cool.