A few weeks ago I saw a post here >>Saffron Buns which grabbed my attention as they looked so tempting and I love Saffron. Not only that but the author of the post, recommends that the buns are best eaten with some jam and clotted cream – just perfect.
A quick shopping trip to Spinneys and I had all of the necessary ingredients to start baking. The saffron proved hard to find until I found out that it’s stored next tot he checkouts and not in the cooking aisle, I also substituted the currants for golden sultanas to add an element of middle east to the recipe and also because I just love those juicy sultanas.
I won’t lie – my first batch of buns were terrible, the dough barely rose and what came out of the oven resembled more of a rock cake than a bun (well more of a rock if I’m completely honest !). Undeterred the next day I set out to the organic shop and bought some new yeast and attempted the buns again.
If I say so myself, my second attempt was much better and the buns were well received. I actually enjoyed eating them on their own and toasted a few and ate them hot from the toaster with some butter.
I also took the opportunity whilst baking to play with some photos as I’m trying to improve my food photos. Take a look here and let me know what you think.