The traditional Liskeard Bun is a favorite in Cornwall. These vegan saffron buns are a delicious take on it. The buns are colored and taste great with saffron, and the sultanas and lemon zest give them a sweet and sour burst.
Ingredients:
- 400g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 75g caster sugar
- 150ml almond milk, warmed
- 2 tbsp vegan margarine, melted
- Pinch of salt
- 1 tsp saffron threads, soaked in 1 tbsp hot water
- 100g sultanas
- Zest of 1 lemon
Instructions:
Mix the flour, yeast, sugar, and salt in a large bowl
Add the warm almond milk, melted vegan margarine, and saffron water
Mix to form a dough, then knead on a floured surface for 10 minutes until smooth and elastic
Return the dough to the bowl, cover with a damp cloth, and leave to rise for 1-2 hours until doubled in size
Knock back the dough, then knead in the sultanas and lemon zest
Divide the dough into 12 equal pieces, shape into buns, and place on a lined baking tray
Cover and leave to rise for another 30-60 minutes until doubled in size
Preheat the oven to 200C 180C fan
Bake the buns for 15-20 minutes until golden brown
Cool on a wire rack
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