Saffron Revel Buns

Saffron revel buns have long been made in Cornwall. Believed to have desire-enhancing properties, they were once part of marriage or anniversary feasts.

Like all good things, saffron buns take time.

This is a traditional version of these festive treats.

Enjoy!

Ingredients

A pinch or two of saffron strands

Half a cup of milk

A handful of raisins

400 grams of plain or all-purpose flour

A pinch of salt

Half a cup of butter

Half a cup of double cream—or Cornish clotted cream, if you can get it

28 grams fresh yeast or dried yeast equivalent

1 teaspoon of caster sugar

Method

• Grind the strands of saffron in a pestle and mortar into a fine red-gold powder. Mix with the milk to make a paste. Set aside overnight, for the saffron to dye the milk gold.
• Place the raisins in a small bowl and cover with warm water. Set them aside to plump.
• The next day, sift the flour and salt. Rub in the butter by hand.
• Strain the saffron milk. Warm until it is lukewarm. Do not allow it to boil.
• Place the warmed milk in a bowl and mix in the sugar. Sprinkle the yeast over top of the milk and let it stand for ten to fifteen minutes. The yeast will soften and begin to bubble.
• When cool, gradually stir in the raisins, cream and beaten eggs.
• Make a well in the centre of the dry ingredients and add the milk mixture little by little, until it forms a firm dough.
• Turn it on to a lightly floured board and knead for five minutes. Make a ball and return the dough to a lightly greased bowl. Cover with a damp tea towel and stand in the refrigerator overnight, until doubled in size. Alternatively, you can place it in a warm place and it will double in size in approximately two hours.
• Once it has risen, shape the dough into twelve to sixteen buns. Roll each piece into a ball, place on a baking tray and allow them to rise again in a warm place for about fifteen to twenty minutes. Again, let them double in size.
• Glaze with warm butter or milk and sprinkle with caster sugar if desired.
• Place in a preheated oven at 375°F—190°C—for about fifteen minutes, until they are firm and golden.