This is based on Rick Steins recipe. I’ve changed the glaze for melted marmalade.
Ingredients
- 300ml whole milk
- 0.4g saffron strands
- 90g clotted cream
- 50g salted butter, at room temperature
- 550g white bread flour
- 1 tsp sea salt
- 50g caster sugar
- 7g fast-acting dried yeast
- 100g chopped mixed dried fruit
Method
Heat the milk in a saucepan to almost boiling point. Remove from the heat and lightly crumble the saffron threads between your fingers into the milk, then stir. Stir in the clotted cream and butter until fully melted. Set aside to infuse for 15–20 minutes or until the mixture is about blood temperature and a golden yellow colour.
Combine the sifted flour, salt, sugar and yeast in the bowl of a food mixer fitted with a dough hook. Make a well in the centre and add the warm milk mixture. Stir to combine. Knead on a slow speed for about 5 minutes.
Add the mixed chopped fruit and continue to knead for a further 5 minutes until the dough feels springy and elastic. It should bounce back when pressed with a finger.
Cover the bowl with cling film or a clean tea towel and leave to rise in a warm place for about 45–60 minutes, or until doubled in size. (Alternatively combine all the ingredients – except the raisins and peel – in a bowl and add the warm milk mixture. Knead by hand briefly until you have a smooth dough, then add the dried fruit and knead for a further 6–8 minutes until smooth and elastic).
When risen, turn the dough out onto a floured board and knock it back (knock the air out of the dough) and knead for a couple of minutes.
Divide the dough into 8–10 even pieces and roll each into a ball. Arrange them on on a baking sheet, leaving some space between each. Cover with a tea towel or cling film and leave to rise again for about 25–30 minutes.
Preheat the oven to 180C Fan
Bake the buns for about 20 minutes until risen and golden.
Remove the buns from the oven and put on a wire rack. Brush the tops with melted marmalade to give a glossy finish.
Serve with butter or clotted cream, or serve halved and toasted with butter.
