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Saffron & Raisins Buns

Great for a Sunday morning treat, these saffron buns are easy to bake and delicous to eat!
Prep Time20 mins
Cook Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 buns


  • 1 1/2 tsp fast action dried yeast
  • 320 ml warm milk
  • 70 g caster sugar
  • 1 tsp saffron strands (about 40 strands) infused in 3 tablespoons of water) See the instructions on how to infuse your saffron spice above
  • 120 g butter salted or unsalted with a pinch of salt
  • 500 g strong white bread flour
  • 150 g seedless raisins or sultanas


  • First of all, work the butter into the strong bread flour with your fingers and then stir in the sugar and seedless raisins.
  • Add a pinch of salt, if using unsalted butter. Add the yeast, milk and the saffron liquid.
  • Carefully mix into a dough and turn on to an oiled kitchen work surface.
  • Knead for about 10 minutes, until smooth and then place in a lightly oiled plastic bowl. Cover with tea -towel or a plastic bag and let the dough rise for an hour or until it doubles in size.
  • Gently deflate the dough, divide into about 12 pieces and shape into buns by rolling them one by one under your hand.
  • Put the buns in your baking tray, cover with a plastic bag or something similar and let them rise for a further 30 minutes.
  • Brush them lightly with milk before placing in the oven.
  • Bake for 20 to 25 minutes in an oven pre-heated to 180°C/350°F/gas mark 4. Check that they are done with a wooden skewer or tap on the bottom of the buns. They should sound hollow, and their colour should be lightly brown/golden.