Saffron Buns

Makes 12 Cakes, Bread and Pastries

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Method

Roughly crush the saffron in a mortar with 1tsp of the sugar and add the milk. Put in a pan and heat gently until it just begins to steam.

Transfer to a bowl and, when cooled to lukewarm, add the yeast and leave for around 8 minutes, until the mixture is just beginning to bubble on the surface.

Mix the sugar, flour and a good pinch of sea salt flakes in a large bowl. Make a well in the middle and pour in the yeast mixture, butter, sour cream and eggs and mix until it comes together to an evenly coloured mixture. Tip onto a lightly floured surface and knead until silky. Put into a lightly oiled bowl and cover with a cloth.

Leave to prove in a warm place for around 11⁄2 hours, until approximately doubled in size.

Roughly chop the pistachio nibs and mix together with the raspberries. When the dough has risen, push it down with a fist and knead in two-thirds of the mixture. Check the mixture is not too soft; if so, knead in a little flour.

Take off portions of the dough weighing 72g each and roll into even, 29cm-long strips. Curl into a spiral, tucking the ends under the roll. Preheat the oven to 200C/180C Fan/Gas 6.

Place the dough spirals on a tray lined with a silicone baking mat or waxed paper and cover again. Leave to prove for around 20 minutes, until puffed out a little. Brush with the beaten egg mixed with 1tsp cold water over the tops and sides and bake for around 10 minutes, turning the tray halfway through for an even golden colour.

Remove from the oven, brush again with egg wash, scatter over the rest of the raspberry-and-nut mixture and put back in the oven for a few minutes.

Transfer to a wire rack and eat after 5 minutes, if wished, or leave until cold. Delicious served with hard chunks of salty butter.

This recipe was taken from the May 2020 issue of Food and Travel.

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