Revel Buns

West Country festival buns made for Whitsun revels. Time does not include soaking saffron strands overnight.

• Ready In: 1 hr 20 mins
• 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

1. Stir saffron in to warm milk, cover and let stand overnight.
2. Next day, sift flou, salt and cinnamon well, rub in butter.
3. Add currants and make a well in the center.
4. Reheat the saffron milk just until warm to touch.
5. Cream yeast and sugar, proof until frothy.
6. Add saffron milk, including strands of saffron, the cream and almost all the egg.
7. Pour into the well and mix to a soft dough.
8. Turn out on floured surface and knead 2 to 3 minutes.
9. Return to bowl, cover with clean tea towel, leave until doubled.
10. Punch down, divide into 8 and shape into buns.
11. Grease baking sheet, place buns on sheet and let rise for another 20 minutes.
12. Set oven to 375 or Mark 5.
13. Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
14. Cool on wire rack.