Family and Kids

Saffron & Potato Buns

prep 20 mins, plus cooling cook 25 mins
  • 300 g (10 oz) potatoes, diced
  • ½ teaspoon crumbled saffron strands
  • 1 tablespoon boiling water
  • 200 ml (7 fl oz) milk
  • 4 tablespoons olive oil
  • 1 egg, beaten
  • 275 g (9 oz) plain flour
  • 1 tablespoon baking powder
  • 2 teaspoons chopped thyme, plus extra sprigs for sprinkling
  • 1 teaspoon sea salt, plus extra for sprinkling
  • egg yolk lightly whisked with 1 teaspoon water, for glazing
  • butter, to serve

Line a 12-section bun tray with paper cake cases. Cook the potatoes in a saucepan of salted boiling water for 8 minutes or until only just tender. Drain and leave to cool.

Mix the saffron with the boiling water in a jug and leave to stand for 5 minutes. Whisk together the saffron and water, milk, oil and egg with a fork in a bowl.

Mix together the flour, baking powder, chopped thyme and salt in a separate bowl, then stir in the potato. Add the saffron mixture and mix with a large metal spoon until evenly combined.

Divide the mixture between the paper cases. Brush the tops lightly with the egg yolk mixture. Sprinkle with a little extra salt and scatter with thyme sprigs. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes or until risen and pale golden. Transfer to a wire rack. Serve warm or cold, split and buttered.

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