Saffron cake or buns are a traditional Cornish tea time treat, especially served with a generous smear of butter or clotted cream. In Cornwall the buns were originally associated with Methodist Sunday school outings, but today they can be found in any local bakery.
What you need
500g plain flour
250g caster sugar
250g cold butter
125ml whole milk
50g mixed peel
1 teaspoon saffron strands
½ teaspoon dried yeast
¼ teaspoon nutmeg
Clotted cream or butter (to serve)
How you do it
Warm the saffron strands in a pan of milk until the milk has turned yellow. In a bowl mix the plain flour, yeast, salt, nutmeg, butter and sugar and rub together until the mixture is in fine breadcrumbs. Stir in the currants and mixed peel, then pour in the saffron milk.
Mix until it forms a soft dough, then knead on a floured surface until smooth. Transfer into a greased load tin, then cover with a damp tea towel and leave in a warm place for at least 30 minutes to allow the dough to rest and rise.
Preheat the oven to 180°C (gasmark 4). Bake in the oven for 45-60 minutes until the cake is golden brown.
Leave your Saffron Cake to cool, then slice and serve with butter or clotted cream.
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