A saffron bun, Cornish tea treat bun or revel bun, is a rich, traditional, classic spiced yeast-leavened sweet bun from Cornwall that is flavoured with saffron and cinnamon or nutmeg and contains currants or raisins similar to a teacake.
Cornish Bread because of the use of saffron is beautiful and golden in colour and has a beautiful combination of flavours of saffron, nutmeg and raisin.
Cornish Bread, can be served warm as a dessert or toasted with butter spread on it or with tea.
Ingredients
350gms – All Purpose Flour
50gms – Castor Sugar
2 tbsp – Granulated Sugar
100gms – Unsalted butter, softened
75gms – Raisins
1/4 tsp – Nutmeg
200ml – Cold Milk
1.5tsp – Dry Active Yeast
Method
Activating Yeast
Boil milk and saffron together.
Add granulated sugar and dissolve.
Let it cool to 110° to 100°c or lukewarm.
Sprinkle yeast over it, mix to dissolve well.
Let it sit in a warm place to double in quantity.
In a large bowl mix together flour, nutmeg powder and castor sugar.
Add butter to this and rub them using fingers to resemble bread crumbs.
Add raisins and give it a good mix.
Add the activated yeast and mix it well. The flour will be very very sticky.
Dump the sticky dough onto a lightly dusted platform and knead for 10 to 12 minutes. Or till the dough comes together.
Form a ball, and place it in a well greased large bowl.
Cover it with a damp cloth and place it in a warm place for 1 or 1.5hours till it doubles.
Grease a 5″X9″ loaf pan.
Once the dough is doubled, punch it with your fist.
Dump it again on a lightly dusted platform.
Knead it for 2 minutes.
- 350gms - All Purpose Flour
- 50gms - Castor Sugar
- 2 tbsp - Granulated Sugar
- 100gms - Unsalted butter, softened
- 75gms - Raisins
- ¼ tsp - Nutmeg
- 200ml - Cold Milk
- 1.5tsp - Dry Active Yeast
- Activating Yeast
- Boil milk and saffron together.
- Add granulated sugar and dissolve.
- Let it cool to 110° to 100°c or lukewarm.
- Sprinkle yeast over it, mix to dissolve well.
- Let it sit in a warm place to double in quantity.
- In a large bowl mix together flour, nutmeg powder and castor sugar.
- Add butter to this and rub them using fingers to resemble bread crumbs.
- Add raisins and give it a good mix.
- Add the activated yeast and mix it well. The flour will be very very sticky.
- Dump the sticky dough onto a lightly dusted platform and knead for 10 to 12 minutes. Or till the dough comes together.
- Form a ball, and place it in a well greased large bowl.
- Cover it with a damp cloth and place it in a warm place for 1 or 1.5hours till it doubles.
- Grease a 5"X9" loaf pan.
- Once the dough is doubled, punch it with your fist.
- Dump it again on a lightly dusted platform.
- Knead it for 2 minutes.
- Roll it like a log and smoothen.
- Place the roll in the greased pan, lightly cover it with a greased cling film and leave it in a warm place for ½ hour to 1 hour for it to rise.
- Preheat the oven to 180°c.
- Once the dough has risen. Brush it lightly with milk.
- Place it carefully in the oven making sure you do not knock the air out of the dough.
- Bake it for 50 to 60 minutes, till the crust is deep golden.
- Tap on the bottom and it should sound hollow..
Roll it like a log and smoothen.
Place the roll in the greased pan, lightly cover it with a greased cling film and leave it in a warm place for 1/2 hour to 1 hour for it to rise.
Preheat the oven to 180°c.
Once the dough has risen. Brush it lightly with milk.
Place it carefully in the oven making sure you do not knock the air out of the dough.
Bake it for 50 to 60 minutes, till the crust is deep golden.
Tap on the bottom and it should sound hollow..
Enjoy a slice of warm soft Cornish Saffron Bread while slicing it. There is no greater pleasure than that ?
Follow my blog MADaboutkitchen and Facebook page MADaboutkitchen for regular updates
Striking as always! I see so many Indian recipe books and often wonder why they fail to find a photographer like you. 🙂
That is such a big compliment Malvika ? Thank you so much ?
Like I said before I used to follow your ig for photography inspiration… I am yet to get a camera and do all serious job.. as of now I am just feeding my inspiration and you never fail at that.. not only photography… your recipes are equally interesting.. I should try making one soon.. love.