• Rachel Patterson

Saffron buns

Saffron is an interesting spice that colours whatever you put it in with a rich yellow colour and gives it an exotic earthy flavour.


These buns are quite frankly LUSH...



300ml/10 fl oz whole milk

½ g/large pinch saffron

75g/2 1/2 oz unsalted butter, cut into cubes

500g/17 1/2 oz strong white bread flour

100g/3 1/2 oz golden caster sugar

7g (heaped teaspoon) sachet fast-action yeast

1 large egg, beaten

1 teaspoon salt


Put the milk in a small pan and gently heat until it’s steaming.

Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.


In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.


Knock back the dough and divide into 12 equal portions. Although I like to make 9 and have huge buns!


Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size.


While the buns prove, heat oven to 200C/180C fan/gas 6.


Put the trays in the oven and bake for around 15 mins.

© 2020 Rachel Patterson