"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Saffron Buns (Cornwall, England) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Saffron Buns (Cornwall, England), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay McGraw
Added: Saturday, February 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 envelopes (about 4 tsp.) of Saffron from Corner Drug Store or Swanson's Drug Store in Dodgeville, 1 cup hot water, 5 cups raisins, 1/2 cup melted lard or butter, 6 packets dry yeast soaked in 1 cup warm water, 1 small container (4 oz) of mixed candied fruit, 3 1/2 cups warm water, 1/4 cup salt, 1 1/3 cup sugar, 5 lbs. flour.

Directions:
Directions:
Night before baking:
Soak (steep) the saffron in 1 cup hot water.
Plump raisins in 2 cups of water. Simmer until soft. Let cool.

Morning:
Melt lard. Soak yeast in 1 cup warm water in bowl. Adding some sugar to the yeast will make it work faster. It will rise quite a bit, so use a larger bowl.
I stir together lard, sugar, warm water, and salt.
I sift flour into a large bread pan (dish pan). Warm the flour in the oven before using.
I add all of the other ingredients into the flour and just stir and stir until it is mixed well. I put the big lump of dough on a floured table, then knead, adding flour until I get it to the desired feeling, not too much flour.
I clean and dry the dish pan and grease it well, then put the big lump of dough back in the pan. I grease the top with melted lard, cover with plastic wrap and let it double in size. I make the buns and put then into well greased 9x13" pan, usually 24 rolls to a pan.
When the "rolls" double in size, I sprinkle sugar over the top. Bake 25 - 30 minutes until golden brown. Bake at 375.

Number Of Servings:
Number Of Servings:
7 1/2 dozen rolls
Preparation Time:
Preparation Time:
2 days ( 6 hours)
Personal Notes:
Personal Notes:
Kay always shares these with the Gevelinger family at Christmas time. She learned to make saffron from Grandma Mary (Laverty) McGraw, early in her marriage, when she and John lived with Mary and Dan. It's great to have this version in her own words.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1209W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!