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Cornish saffron buns

STEVE MANFREDI

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Cornish saffron buns
Cornish saffron bunsMarina Oliphant

You can never use too much truffle, but that half gram of saffron goes a long way towards making risotto one of the most luxurious of dishes. A pinch of good quality saffron can flavour enough risotto for 10 people, while a heavy-handed use of this spice can imbue a muddy-earth quality, overwhelming all other ingredients.

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Ingredients

  • Good pinch of saffron threads

  • 50ml warm water

  • 30g fresh yeast or 1 sachet dried

  • 200ml warm milk

  • 450g plain flour, sifted

  • 1/2 tsp salt

  • 200g unsalted butter

  • 100g caster sugar

  • 2 eggs, lightly beaten

  • 1/4 tsp nutmeg

  • 100g currants

  • 100g seeded raisins

Method

  1.  

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