Cornish Recipes – Saffron Buns
Classic recipe for a traditional Cornish Saffron Bun.
Ingredients:
- 3 lbs flour
- 1 1/2 lb lard
- 3/4 lb of butter
- 1 lb sugar
- 4 eggs
- one and a half to 2 lb of dried fruit
- 4 packets of saffron (I use 1 to 2 packets)
- 4 oz yeast
- warm milk
Method:
Cut up saffron, soak overnight in boiling water, about 1/4 pt. Rub the butter and lard in the flour, add the sugar, and the currants. Warm a little milk, pour it over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the center of the flour. Cover it with a sprinkling of the flour, and when the yeast rises through this flour and breaks it, mix by hand into a dough, adding milk as needed, and the saffron water. Knead and shape into rolls.
Leave in a warm place to rise for a while.
Bake in medium oven till golden brown.
Serve with other traditional Cornish fare at a Cornish Cream Tea Party
Recommended Reading:
Cornish Cookery: Recipes of Today & Yesteryear – $45.00
