Cornish Saffron Buns with Currants!
Looking for an authentic British dessert? Try these traditional Cornish saffron buns—bright yellow, flaky rolls packed with currants. These sweet treats taste great with butter at a tea party. Learn how to make these delicious homemade yeast rolls in a few steps!
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???? INGREDIENTS
???? 1 teaspoon good quality saffron threads
???? 3 tablespoons boiling water
???? 4 1/4 cups bread flour (500g)
???? 2 teaspoons fine salt (10g)
???? 6 tablespoons unsalted butter, chilled (87g)
???? 6 tablespoons lard, chilled (87g)
???? 1/2 cup caster sugar (100g)
???? 3 teaspoons fast-action yeast (10g)
???? 1 large egg
???? 3/4 cup whole milk (175 ml)
???? 1 1/2 cup dried currants (225g)
???? 1 tablespoon orange zest (from 1 medium orange)
???? 1 tablespoon lemon zest (from 1 medium lemon)
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How to make Swedish Saffron cake called Saffranskladdkaka!
Hello! In this video my daughter and I are making a Swedish saffron cake. Swedish people love saffron around Christmas time.
Here is some of the equipment I used making this video:
Ulzani VL49 mini LED Video Light:
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Ienza Patch adapter cable:
Here is the recipe!
Ingredients:
100g butter
0.5g saffron
100g white chocolate
2 eggs
200ml (190g) sugar
200ml (130g) flour
Step one:
Switch on the oven to 350F (175C). Then grease the cake tin
Step two:
Melt the butter in a pan on the stove.
Step three:
Remove the pot from the heat and add the saffron and stir it in the butter. Then add the white chocolate. Stir until the white chocolate has melted.
Step four:
Whisk eggs and sugar together in a bowl.
Step five:
Add butter mixture to egg mixture.
Step six:
Fold in the flour gently.
Step seven:
Pour the cake batter into the cake tin.
Step eight:
Pop the cake in the oven for 15-20 minutes.
Step nine
Dust with powdered sugar
Saffron Cake
Fantasy author R.J. Anderson talks about the inspirational joys of Saffron Cake and tea, and shares a tidbit about SWIFT (the next book in the KNIFE series, coming Spring 2012).
How To Make Saint Lucy's Day Saffron Buns With Magnus Nilsson
Saint Lucy's Day Saffron Buns are omnipresent and enjoyed throughout Sweden on and around December 13.
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Cornish Saffron Cake (Tezan Saffern) ◆ 1930s Recipe
★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’.
And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’.
There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special.
We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly.
__________________________________________
★ Ingredients:
14 oz / 400g Strong White Flour
¼ oz / 7g Fresh Yeast
213 ml Tepid Water
¼ tsp. Sugar
¼ tsp. Salt
¼ lb / 113g Caster Sugar
¼ lb / 113g Mixed Peel
¼ lb / 113g Butter
¼ lb / 113g Currants
¼ tsp Allspice
A pinch of Saffron
★ Full instructions: __________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________
♪ Music: Frozen In Love by Aakash Gandhi
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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The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK.
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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