How to Make Saffron Buns - The Victorian Way
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Mrs Crocombe is making Saffron Buns for Easter. Saffron is a very expensive ingredient, grown in both the South West and near Walden (hence the name, Saffron Walden). They are a lovely treat and guaranteed to bring a bit of colour to any Easter table.
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INGREDIENTS
Makes 10-12 buns
Flour - 250g / 9 oz / 2 cups
Sugar – 55g / 2 oz / 1/3 cup
Salt – a pinch
Yeast – 4g dried or 10g fresh
Milk – 90 ml / 3floz / ½ cup, slightly warmed
Eggs – 1 egg, lightly beaten
Currants – 55g
Spices/Cinnamon, cloves and mace – a pinch of each
Lemon – the zest of ½ lemon
Caraway seeds - (optional) ¼ tsp
Butter – 30g / 1 oz/ ¼ stick
Lard – 30g / 1 oz/ 1 tbsp
Saffron – pinch, soaked for 2 hours in 2 tsp warm milk
To glaze:
1 egg
Pinch of salt
1 tbsp milk
METHOD
First, make a basic bread dough. Combine the flour, sugar, salt, egg and yeast together with enough milk to make a soft, but not sticky dough. Knead for 15-20 minutes and set aside in a warm place, covered with oiled plastic wrap or in a bowl with a cloth over until it has doubled in size (roughly 2-3 hours).
Once the dough has risen, remove it and flatten it out slightly. Soak the saffron in the warm milk to get most of the colour out. You can then add add your other ingredients. Put the spices, lemon zest, lard, saffron in its milk (which should now be yellow) and currants in the middle, fold it up, and knead again, folding and squeezing so that the new ingredients are well-incorporated (NB: these days you can also just put everything in a food mixer armed with a dough hook!). Cover again, and leave to double in size once more.
Once the dough has risen, lightly grease two baking sheets and shape your dough into 12 equal buns. Round them off and leave in a covered bowl for 20 minutes to double in size once again.
Whilst waiting, create a glaze with an egg, a pinch of salt, and 1 tbsp of milk. When ready, brush over each bun. Then, bake in the oven at 180c / 350F for 15-20 minutes until each bun is golden brown. Serve on their own, or slathered with butter!
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APPLE SPICE - THE ULTIMATE BOX LUNCH
THE PERFECT ‘ALL-IN-ONE’ LUNCH
The box lunch menu features a large selection of sandwiches, salads, wraps, and bakery treats. Made with freshly-baked bread, crisp vegetables, fine meats & cheeses, and topped with our favorite dressings—there’s something for everyone. Ordering lunch couldn’t be easier!
The Jam Roly Poly Test (with special guest Claire Burgess)
A recipe for Jam Roly Poly gets a few mentions in my new book THE CROW FOLK and I wanted to offer the recipe to subscribers to my newsletter. I spoke to baker and Youtuber Claire Burgess who said that a Jam Roly Poly from 1940 would be very different to a modern one. So which one is best? There's only one way to find out... make both! Claire takes you through the recipes step-by-step and the whole family has a taste-off at the end. Sit back and enjoy!
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Apple Strudel
Apple strudel, or apfel strudel, is very popular in Germany, especially Bavaria, the Czech Republic, Northern Italy, Slovenia, and of course Austria, where it originated. Apple strudel is quite a simple dessert, just apples wrapped in very thin pastry. In this video I make my own pastry but if you don't feel up to it your can use store-bought filo (phyllo) pastry.
The written recipe for apple strudel is here:
CHAPTERS
00:00 Intro
1:22 Prep the apples
3:25 Soak the raisins
4:09 Make strudel pastry
6:40 Make buttery breadcrumbs
7:30 Roll out the strudel dough
9:06 Finish the filling
9:24 Assemble the strudels
13:18 Bake the strudels
14:23 Taste test time
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Stephanie Alexander's Blueberry Roly Poly
Bursting with delicious berries, this blueberry roly poly (recipe below) makes an irresistible dessert or afternoon tea treat.
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Stephanie Alexander's Blueberry Roly Poly
Serves 8 Prep 20 mins (+ 1 hour 40 mins standing time) Cooking 30 mins
¼ cup (60ml) honey, at room temperature
200g Eureka blueberries
¾ cup (185ml) Coles Thickened Cream
Icing sugar, to dust
Dollop cream, to serve
Dough
2½ cups (225g) plain flour
Pinch of sea salt flakes
½ cup (125ml) milk
1 tsp caster sugar
1½ tsp instant dried yeast
1 Coles Australian Free Range Egg, lightly whisked
60g caster sugar, extra
60g lard or butter, at room temperature
1. To make the dough, sift flour and salt into a medium bowl. Make a well in the centre. Place the milk and sugar in a small saucepan over low heat. Stir until mixture is warm. Sprinkle over the yeast. Set aside for 10 mins or until frothy.
2. Whisk egg into the yeast mixture until combined. Pour into flour mixture and stir with a wooden spoon until almost combined. Use your hands to bring the dough together. Turn onto a floured surface and lightly knead until well combined. Return to the bowl. Cover and set aside for 1 hour or until the dough doubles in size.
3. Place extra sugar and lard or butter in a bowl. Whisk until combined. Grease a 20cm x 40cm baking dish. Turn out dough onto a floured work surface and shape into a rectangle about 16cm x 28cm. Lightly spread with sugar mixture. Starting from 1 short end, fold dough into thirds (fold top third over the middle third, then again over the last third). Turn dough 90 degrees and shape back into a 16cm x 28cm rectangle.
4. Transfer dough to the prepared dish. Drizzle with the honey and sprinkle with blueberries. Starting from 1 long end, roll up the dough to enclose the blueberries. Pinch the ends of the log together and place seam-side down. Set aside for 30 mins to rest.
5. Preheat oven to 180°C. Pour the thickened cream over the log. Bake for 25 mins or until golden brown and puffed. Transfer to a serving platter. Dust with icing sugar. Cut into slices and serve with dollop cream.
Want more easy recipes? Check out our ‘Recipes from the Stephanie Alexander Kitchen Garden Foundation’ playlist which includes:
Baked Ricotta & Spinach Gnocchi:
Chickpea, Beetroot & Pumpkin Salad:
Pumpkin & Wattleseed Scones:
Banana Bread:
Jam Roly Poly - Royal Navy Style
Another staple on the menu of Royal Navy ships - Steamed Jam Roly Poly.
Simple to make and the prep is quicker in real life than in the video!
Recipe below:
Jam Roly-Poly
Ingredients
225g plain flour – sifted (sieved)
1 tsp. baking powder
½tsp. salt
100g suet
Cold water to mix
150-200g Jam – flavour of your choice!
Method
Put the flour, baking powder & salt into a bowl and add the finely chopped or shredded suet.
Use a wooden spoon to bring everything together and then finish off with your fingers, mixing everything thoroughly and gently. The dough should be smooth and moist, but not too sticky, add more flour or water if needed. You are aiming for a stiff dough/pastry.
Leave the dough covered in the fridge for twenty minutes.
Warm the jam (microwave or Bain Marie) so that it is easier to spread.
Turn the dough out onto a floured work area.
Keep the work area well floured!
Roll out to a rectangle about 24cm x 36cm and 5mm thick and straighten the edges.
Spread the pastry generously with the jam to within 1-2cm of the edges.
With one of the shorter sides facing you, moisten the edges of the pastry with cold water and roll it up as tightly as possible.
Wrap the sausage in greaseproof paper and roll this in a pudding cloth (or muslin).
Tie the ends off with string (use a reef knot if you know how!). It should now resemble a large Christmas cracker.
Steam for 2-2½ hours or boil for 1½hours.
Carefully unwrap and serve!
Delicious served piping hot with cream, custard or ice cream.
Marmalade or other favourite fillings can be used in place of jam.
Morphy Richards Steamer - the updated version of mine on Amazon -
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