Revel Buns Recipe

Name: Revel Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 teaspoon saffron; 3 tablespoons milk, warmed; 8 ounces flour; 1 pinch salt; 1/2 teaspoon ground cinnamon; 2 ounces butter; 2 ounces currants; 1 ounce yeast; 1 teaspoon caster sugar; 2 ounces clotted cream; 1 egg, beaten to glaze

Servings: persons

1/2 teaspoon saffron
3 tablespoons milk, warmed
8 ounces flour
1 pinch salt
1/2 teaspoon ground cinnamon
2 ounces butter
2 ounces currants
1 ounce yeast
1 teaspoon caster sugar
2 ounces clotted cream
1 egg, beaten to glaze

1
Stir saffron in to warm milk, cover and let stand overnight.
2
Next day, sift flou, salt and cinnamon well, rub in butter.
3
Add currants and make a well in the center.
4
Reheat the saffron milk just until warm to touch.
5
Cream yeast and sugar, proof until frothy.
6
Add saffron milk, including strands of saffron, the cream and almost all the egg.
7
Pour into the well and mix to a soft dough.
8
Turn out on floured surface and knead 2 to 3 minutes.
9
Return to bowl, cover with clean tea towel, leave until doubled.
10
Punch down, divide into 8 and shape into buns.
11
Grease baking sheet, place buns on sheet and let rise for another 20 minutes.
12
Set oven to 375 or Mark 5.
13
Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
14
Cool on wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 teaspoon saffron, 3 tablespoons milk, warmed, 8 ounces flour, 1 pinch salt, and more.

Yes, Revel Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Revel Buns

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