Directions:
- Stir saffron in to warm milk, cover and let stand overnight.
- Next day, sift flou, salt and cinnamon well, rub in butter.
- Add currants and make a well in the center.
- Reheat the saffron milk just until warm to touch.
- Cream yeast and sugar, proof until frothy.
- Add saffron milk, including strands of saffron, the cream and almost all the egg.
- Pour into the well and mix to a soft dough.
- Turn out on floured surface and knead 2 to 3 minutes.
- Return to bowl, cover with clean tea towel, leave until doubled.
- Punch down, divide into 8 and shape into buns.
- Grease baking sheet, place buns on sheet and let rise for another 20 minutes.
- Set oven to 375 or Mark 5.
- Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
- Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446 Kcal (1867 kJ) | ||
| Calories from fat | 248.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.59g | 42% | |
|---|---|---|---|
| Cholesterol | 95.25mg | 32% | |
| Sodium | 1058.3mg | 44% | |
| Potassium | 297.55mg | 6% | |
| Total Carbs | 41.36g | 14% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 8.32g | 17% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 2.9mg | 16% | |
| Calcium | 142.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 341.73 Kcal (1431 kJ) | ||
| Calories from fat | 190.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 42% | |
|---|---|---|---|
| Cholesterol | 72.98mg | 32% | |
| Sodium | 810.87mg | 44% | |
| Potassium | 227.99mg | 6% | |
| Total Carbs | 31.69g | 14% | |
| Sugars | 2.26g | 12% | |
| Dietary Fiber | 3.99g | 21% | |
| Protein | 6.37g | 17% | |
| Vitamin C | 4.5mg | 10% | |
| Vitamin A | 0.5mg | 20% | |
| Iron | 2.3mg | 16% | |
| Calcium | 109.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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