Saffron Buns (Cornwall, England) Recipe
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Category: |
Category: |
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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.
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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 375º. |
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Number Of
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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.
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