Saffron Bun

Saffron Bun

Saffron Bun


Beautifully delicate scented bun, like a soft cousin of hot cross buns or the Italian  Panettone.

Great for an Easter treat or as a special occasion cake. 

It also makes for a fabulous base ingredient for Bread and Butter Pudding.

Saffron Bun1 packet of saffron threads, soaked for at least half an hour in ¼ cup warm water 

1 teaspoon honey (extra for the yeast)

500grams flour

2 tablespoons yeast

1 tablespoon honey

1 tablespoon sugar

250mls warm milk

1 teaspoon of salt

4 tablespoons of butter

½ cup currants

¼ teaspoon of nutmeg


Zest of a lemon and an orange (or use mixed candied peel)

Pre-heat oven to 200°C

Add the sugar to the warm milk and stir in the yeast, leave it to bloom for 15 minutes.


In a large mixing bowl, rub the butter into the flour with the salt and the nutmeg.  Add the honey, zests and the currants then add the activated  yeast mix and the saffron, including the water.

Combine the ingredients well into a pliable dough, ensuring all the ingredients are evenly distributed.  Turn out onto a floured surface and knead gently for about 10 minutes.

Return to the mixing bowl, cover with a moist teatowel and leave to rise in a warm place for at least an hour.

Turn out the dough and knead again briefly before placing in a round cake tin lined with baking paper.  Alternatively, shape into individual mini-buns and bake in a deep baking tray huddled closely together.

Glaze the top of the bun with egg, nutmeg and a generous sprinkling of Demerara sugar.

Bake in a hot oven for 30 minutes, then turn the heat down to 170°C and continue to bake for a further 30 minutes.

 It should be crisp, golden and hollow sounding when cooked through.

The top of the bun should have a lovely crusty layer of sugar, almost caramelised and glistening.