A traditional Cornish bread.
| 1.1 Kg | Strong White Plain Flour |
| 0.22 Kg | Sugar |
| 0.25 Kg | Butter |
| 0.45 Kg | Currants |
| 0.05 Kg | Peel |
| Pinch | Saffron |
| 0.07kg | Yeast |
| 3 | Eggs |
| 0.26 Kg | Water |
Soak the saffron overnight in some of the water. Get the yeast going. Mix the butter, flour and salt and add the eggs, yeast, saffron and water. Prove for 30 minutes. Portion into buns and prove again. Bake at 200 C for 35 minutes.