Saffron Buns

Ingredients

• 1 yeast cake
• 1 quart of Dousman's Best Patent flour
• 2 quarts of sifted flour
• 1/2 pound of butter
• 1 pound of lard
• 1 pound of currants
• 1 nutmeg
• 2 cups brown sugar
• 1 box of saffron
• moisten with milk or water

Method

1. 1

   Make a sponge as for bread.

2. 2

   Rub butter and lard into flour, add currants, nutmeg, brown sugar, chopped lemon peel, and saffron steeped overnight.

3. 3

   Add yeast and moisten with milk or water.

4. 4

   Mix lightly with hands, let rise until light, and form into buns.

5. 5

   Let rise again and bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 48. The excerpt below is the record exactly as published.

Saffron Buns. j\rake a sponge as for bread, using 1 yeast cake and 1 (piart of Dousman's Best Patent flour. Take 2 quarts of sifted flour and rub into V-> pound of butter and 1 ])ound of lard. Then add 1 ])ound of currants, 1 nutmeg, 2 cups lirown sugar, a little chopped lemon peel and ^ '■> ho,\ of saffron which has been steeped over night. Add yeast and moisten with milk or water. It should be a little softer than bread dough and should not he kneaded. Imt mixed lightly with the hands. Let rise until light and foi'm gently into huns. Let I'ise again and hake 1 hour in a Jewel Pange. ^fits. Ja:\[ks Bl.vckxey. To pre])are the saffron ])ut VL' '•"•'^ "' sart'ron in warming-oven until perfectly dry; then rub to a ])owder and pour about .') cups boiling water over it — for above amount of Hour. Hot Cross Buns. Two ])ounds of L)ousmairs ISe^t Paleni H<mii'. ' ^. pound of sngai'. 1 wineglassful of veast, 1/2 pint of warmed milk. ^ -^ |iound of hntter. 1 pound of currants

Cook this with the app: pantry check, scaling, and the assistant.