Revel Buns

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READY IN: 1hr 20mins
YIELD: 8 buns
UNITS: US

INGREDIENTS

Nutrition
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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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