Buns for Orwell (and Amy)

Amy and I were discussing our mutual love of George Orwell the other day.  We'd independently both just been reading 'The Road To Wigan Pier'.  His writing is so vital, and still so relevant almost a century later.  Those images of coal miners and that discussion of class will stick with me.  I first fell for Orwell through 'Down and Out in Paris and London' - one of my favourites.  The friendly homeless man who used to sit on the footbridge in Norwich was reading it at some point.  That man was nice, I hope he's moved on to better things.  As well as Orwell's political writings, I've long loved his opinions on food, particularly British food.  The tidbit about Wetherspoons being designed to meet his guidelines for a good boozer; his stickling plan for a nice cup of tea (for the most part I accept his opinions, and revel in its glorious microcosm of Britishness, although I can't agree on the milk - good tea needs no milk).  I just recently (through this article) came across his 'defence of English cooking', which may well be a new favourite - it's making me homesick just skimming it.

In honour of all of these coincidences, and because I had some currants in the cupboard I'd bought ages ago thinking I would need them suddenly one day, here are some saffron buns (recipe from the Guardian article).

Saffron buns

Pinch saffron threads
1 tsp yeast
90g sugar
500g strong white bread flour
Pinch salt
½ tsp nutmeg
120g marg
100g currants
100g sultanas / raisins
1 tbsp ground linseed mixed with 3 tbsp hot water
100ml 'milk'

Place the saffron threads in a small bowl with 4 tablespoons of boiling water and leave to infuse for 10 minutes, before adding the yeast and 1 teaspoon of sugar.  Mix together the flour, salt and nutmeg with a fork in a mixing bowl, then rub in the marg . Add the currants, sultanas / raisins and remaining sugar. Beat the milk and egg together, then add to the flour and fruit, together with the saffron mixture.

Knead the dough until good and springy (on and off for 10-15min), adding a little more flour or milk to get a good consistency.  Divide into 12 and shape into buns.  Place the buns on a baking sheet lined with baking paper, cover with lightly oiled clingfilm and leave to rise until doubled in size (about an hour in a warm place).  Bake at 220C / 425F for 15 minutes, until they are golden brown and sound hollow when tapped.


I'd not made saffron buns before.  They're somewhere in between a scone and a hot cross bun (more like the latter, and much better than my attempts at scones).  The spicing was subtle but they are lovely - slightly sweet, with sticky dried fruit bursting out and a pretty yellowish colour.  S liked them lots.  Good with some carrot jam - another (literary) coincidence.