Revel Buns
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
8 buns
ingredients
- 1⁄2 teaspoon saffron
- 3 tablespoons milk, warmed
- 8 ounces flour
- 1 pinch salt
- 1⁄2 teaspoon ground cinnamon
- 2 ounces butter
- 2 ounces currants
- 1 ounce yeast
- 1 teaspoon caster sugar
- 2 ounces clotted cream
- 1 egg, beaten to glaze
directions
- Stir saffron in to warm milk, cover and let stand overnight.
- Next day, sift flou, salt and cinnamon well, rub in butter.
- Add currants and make a well in the center.
- Reheat the saffron milk just until warm to touch.
- Cream yeast and sugar, proof until frothy.
- Add saffron milk, including strands of saffron, the cream and almost all the egg.
- Pour into the well and mix to a soft dough.
- Turn out on floured surface and knead 2 to 3 minutes.
- Return to bowl, cover with clean tea towel, leave until doubled.
- Punch down, divide into 8 and shape into buns.
- Grease baking sheet, place buns on sheet and let rise for another 20 minutes.
- Set oven to 375 or Mark 5.
- Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
- Cool on wire rack.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>