Ingredients - makes 16
|Generous pinch of saffron strands||¾oz (22g) fresh yeast|
|¼ pint (150ml) hot milk||1 teaspoon caster sugar|
|1 lb (450g) plain flour||4oz (125g) clotted cream|
|Pinch of salt||2 eggs, beaten|
|½ teaspoon ground cinnamon||4oz (125g) currants|
|4oz (125g) butter|
|For the glaze: Beaten egg and caster sugar for sprinkling|
- Soak the saffron in the hot milk for 30 mins.
- Sift flour, salt and cinnamon into a bowl and rub in the butter.
- Cream the yeast with the teaspoon of caster sugar.
- When the milk and saffron mixture is lukewarm, strain and gradually blend it into the yeast mixture along with the clotted cream and beaten eggs.
- Make a well in the centre of the dry ingredients and pour in the yeast mixture.
- Add currants and mix to a soft dough.
- Turn out on to a floured surface and knead for 3 minutes.
- Return to the bowl and cover and allow to stand in a refrigerator overnight until double in size.
- Next day, shape the dough into 16 round buns. Arrange on a greased baking tray, cover and stand in a warm place for 15 mins.
- Brush lightly with beaten egg and sprinkle with caster sugar.
- Bake in a pre-heated oven at 190°C/375°F/Gas Mark 5 for 15 mins or until they are firm and golden brown.
- Cool on a wire rack, or serve immediately spread with plenty of butter.
(I caught my Official Taster eating the Revel Buns with the remaining clotted cream and some home made blackberry jam. He looked sheepish, but happy.)