SAFFRON BUNS
Occasions

This soft and bright golden bread is perfect for breakfast or as a snack. It is delicious with jam, butter, or cheese. A recipe by Sophie @thecornerplot.

Method:

  1. Warm milk in small saucepan until it starts to bubble around the edge.
  2. Using a pestle and mortar, grind the saffron to a powder and add to the hot milk, along with the butter, then set aside. When lukewarm, add the fresh yeast and mix until dissolved. 
  3. Mix the flour, caster sugar and salt together (then mix in the dried yeast, if not using fresh) in bowl of a stand mixer. Pour in the warm milk and mix (using dough hook) on low speed until it forms a sticky dough. Turn to medium and continue kneading for 5-7 mins. It will be sticky!
  4. Turn out into a clean, lightly oiled bowl, fold the dough from top to bottom, side to side, and bottom to top. Flip over and cover with a clean tea towel. Leave for 1 hour, until doubled in size.
  5. Turn dough out onto lightly floured worktop and divide into 3 equal portions. Roll each into a ball, cover with the tea towel, and leave to rest for 10 mins.
  6. Roll each ball into a circle, a little larger than a dinner plate. Layer them on top of each other on top of baking tray lined with baking parchment. Place a ramekin in the centre of the circle of dough, then make cuts at the top, bottom, opposite sides, continuing until you have 16 sections. Take two sections, twist outwards 3 times, then pinch ends together. Repeat for other sections. Cover with oiled clingfilm and leave to rise for 1 hour.
  7. Preheat oven to 200 C/180 C fan/gas 6.
  8.  When ready to cook, wash with beaten egg and sprinkle sunflower and poppy seeds over the centre. Bake in the centre of the oven for 20 mins until golden brown.

 

Optional extras:

Add ground up seeds from 4 cardamom pods to the dough.

Add sultanas between the layers of dough.

Saffron Buns

Cooking timeCooking time: 20 mins
Ready in: 3h (including 2h to prove)
Prep time: 40 mins
Serves: Serves 8

This soft and bright golden bread is perfect for breakfast or as a snack. It is delicious with jam, butter, or cheese. A recipe by Sophie @thecornerplot.

Ingredients

Brindisa products

0.5g pack of Brindisa Saffron

Other products

300 ml whole milk
80g unsalted butter
500g strong white bread flour
100g golden caster sugar
1 tsp fine sea salt
14g fresh yeast (or 7g sachet fast-action yeast)
1 fee-range egg, beaten
Veg oil, for greasing
1 egg (for egg wash)

Shop the recipe - 1 products available

Brindisa saffron packaging with yellow design on a white backgroundBrindisa saffron packaging with saffron strands on a white background
Saffron Flower Stigmas, 0.5g
Fragrant, edge of bitterness. Hand-picked highest grade Iranian crocus stigma. Infuse for flavour. The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens. This high quality, Mancha grade saffron is grown in Iran, which is responsible for 90% of global production.
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£5.50
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Method:

  1. Warm milk in small saucepan until it starts to bubble around the edge.
  2. Using a pestle and mortar, grind the saffron to a powder and add to the hot milk, along with the butter, then set aside. When lukewarm, add the fresh yeast and mix until dissolved. 
  3. Mix the flour, caster sugar and salt together (then mix in the dried yeast, if not using fresh) in bowl of a stand mixer. Pour in the warm milk and mix (using dough hook) on low speed until it forms a sticky dough. Turn to medium and continue kneading for 5-7 mins. It will be sticky!
  4. Turn out into a clean, lightly oiled bowl, fold the dough from top to bottom, side to side, and bottom to top. Flip over and cover with a clean tea towel. Leave for 1 hour, until doubled in size.
  5. Turn dough out onto lightly floured worktop and divide into 3 equal portions. Roll each into a ball, cover with the tea towel, and leave to rest for 10 mins.
  6. Roll each ball into a circle, a little larger than a dinner plate. Layer them on top of each other on top of baking tray lined with baking parchment. Place a ramekin in the centre of the circle of dough, then make cuts at the top, bottom, opposite sides, continuing until you have 16 sections. Take two sections, twist outwards 3 times, then pinch ends together. Repeat for other sections. Cover with oiled clingfilm and leave to rise for 1 hour.
  7. Preheat oven to 200 C/180 C fan/gas 6.
  8.  When ready to cook, wash with beaten egg and sprinkle sunflower and poppy seeds over the centre. Bake in the centre of the oven for 20 mins until golden brown.

 

Optional extras:

Add ground up seeds from 4 cardamom pods to the dough.

Add sultanas between the layers of dough.

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Perello Smoked Catalan Almonds, 1kg
Oval Catalan almonds are grown in the Mediterranean and widely enjoyed all over Spain. Naturally sweet with a bitter edge, a well-balanced smokiness complements the almond with a gently woody aroma.   Expertly selected, then fried and gently oak-smoked overnight, Perelló Smoked Catalan Almonds make a perfect match with a cold beer, cava or sherry.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range.  A 3-star Great Taste Awards winner in 2024 Feedback from the judges:  "The subtle aroma of smoke did not prepare us for the intense and incredible flavour profile of these almonds. Absolute perfection and the smoke flavour is expertly judged. We wanted more and more!"  
(1)
£39.50
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Perello Salted Marcona Almonds, 1kg
Plump Marcona almonds are an indigenous variety to Spain, known as the “Queen” of almonds. Cultivated in the north-east regions of Aragón, Valencia and Cataluña, this varietal is prized for its sweet, nutty, buttery flavour and creamy texture.   Expertly selected, then gently fried and seasoned to perfection in small batches, Perelló Salted Marcona Almonds make a wonderful snack alongside a cold drink. Add to a grazing platter alongside olives, acorn ham or cured mojama.  Perelló Nuts and Snacks are exactly the same ingredients, recipes and quality as our well-loved Brindisa nut and snack range. 
(5)
£49.00
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Monroyo Serrano Ham Leg Brindisa Spanish Foods
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Monroyo Serrano Ham Leg
This ham is made from the meat of pigs from the province of Teruel in Aragon, and is cured for a minimum of 14 months, allowing it to develop a full, clean flavour. It has a good balance of sweet and savoury notes, a dense, meaty flavour and a firm, dry texture; an excellent value serrano ham (minimum weight 7kg). Find out more about Spanish Ham and how to carve at our Ham School. You may see white or grey mould on the outside of your ham. This is natural and occurs as the ham continues to cure. Simply wipe it off with a damp cloth, or trim it away with the skin and yellow fat when carving. This won’t affect the ham’s quality.
(8)
£150.00
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