Saffron Sugar Buns Recipe

Perfect for a cold afternoon, spread with marmalade and cream, a saffron sugar bun

250ml cold milk

50ml double cream

1 big pinch saffron strands

25g golden syrup or honey

25g unsalted butter, softened

575g strong white flour

1 teaspoon fine salt

1 sachet instant yeast

1 large egg

200g chopped mixed peel

50g caster sugar, plus extra to glaze

Rough-cut sugar cubes

Bring the milk, cream, saffron and syrup to a boil, pour into a jug, leave until warm, then add water to top up to 400ml.

Rub the butter into the flour, sugar and salt in mixing bowl.

Beat the yeast and egg into the milky liquid, stir in the peel, then mix into the flour.

Leave for 10 minutes.

Oil a 30cm patch of work top and knead the dough.

Leave, then knead twice more at 10-minute intervals, cover and set aside for 45 minutes.

Cut into 12, shape into balls and space a few centimetres apart on a tray lined with baking paper and cover until risen by at least half.

Brush with water, cut a cross in the top of each and bake at 190C (170C fan-assisted)/375F/gas mark 5 for 20-25 minutes.

Boil the caster sugar and a little water to a syrup, then brush over the hot buns.

Smash the sugar cubes with a mallet and sprinkle over.

Recipe Dan Lepard The Guardian

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