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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Baking By Heart: Saffron & Chocolate Tea Cake
In this episode of Baking By Heart, cookbook author Samantha Seneviratne shares how her family taught her to find magic in everyday life. GET THE RECIPE ►►
INGREDIENTS
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for pan
1/2 cup whole milk
1/4 teaspoon saffron threads
2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole-milk yogurt, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 1/2 ounces (1 cup) bittersweet chocolate, chopped
Sanding sugar, for sprinkling
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Swedish saffron cake—Saffranskaka
Full recipe:
This beautiful Swedish saffron cake may not have the same tradition as saffron buns, or lussebullar, but it still a great addition to any fika, whether it is Saint Lucia's Day (13th of December) or not.
Get the full recipe on with measurement conversions, instructions, and tips for tweaking the recipe.
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Saffron Buns | Swedish Christmas Special | Lussebullar | Christmas special Baking | Saffron Cake
This video is about Making Christmas Special Swedish Saffron Buns.
Ingredients
All purpose flour (450 gms)
Yeast (20gms)
Milk (150ml)
Saffron (0.2g)
Butter (100 gms)
Raisins as per need
Sugar (1 tbsp)
Sugar (150 gms)
Egg (1 pc) for Egg wash
#Saffron Buns
#Saffroncake
#Christmasspecial
#Celebratechristmas
#Lussebullar
#EasySaffronbuns
#Howtomakesaffronbuns
#Christmasbakingideas
#Christmasspecialrecipesideas
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