Cooking & Entertaining > Cornish Cuisine

SAFFRON BUNS
A characteristic food tradition of Cornwall is the use of Saffron in recipes.

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.

Recommended Reading:

Cornish Recipes - $35.00
Cornish Cookery: Recipes of Today & Yesteryear - $45.00