Cornish Saffron Buns

Directions

1. 1
   Preheat the oven to 275F (140C).
2. 2
   Place the saffron in a small baking dish.
3. 3
   Bake for 1015 minutes to toast the saffron.
4. 4
   Let cool, then crumble to a fine powder.
5. 5
   Stir into the boiling water and let stand about 1 hour, or overnight.
6. 6
   Sift the flour and salt into a large bowl.
7. 7
   Add the butter and rub it in with your fingertips until the mixture resembles coarse bread crumbs.
8. 8
   Stir in the sugar and yeast.
9. 9
   Beat together the milk, 1/2 cup water, egg, and dissolved saffron.
10. 10
    Add to the flour mixture and stir to make a soft dough.
11. 11
    Turn the dough out onto a lightly floured surface and knead for 810 minutes, or until smooth and elastic.
12. 12
    Knead in the currants.
13. 13
    Divide the dough into 12 pieces.
14. 14
    Shape each piece into a ball and flatten slightly.
15. 15
    Place the balls on an oiled baking sheet.
16. 16
    Cover loosely with lightly oiled plastic wrap.
17. 17
    Let stand in a warm place for 3040 minutes, or until they have doubled in size.
18. 18
    Preheat the oven to 425F (220C).
19. 19
    Bake in the upper third of the oven for 1520 minutes, or until the buns are light gold and sound hollow when tapped on the bottom.
20. 20
    Transfer to a wire rack and let cool.
21. 21
    Serve warm or cold.