Saffron Buns

Ingredients

• the same as for plain buns
• a quarter of a pound of butter
• a little of the best saffron
• a little boiling water

Method

1. 1

   Make the dough as for plain buns.

2. 2

   Extract saffron flavor in boiling water, mix with butter, and add to the dough for color.

3. 3

   Bake as directed for buns.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 59. The excerpt below is the record exactly as published.

SAFFRON BUNS. of the flour unmixed round the sides of your pan. Set it in a warm place to rise for three-quarters of an hour or an hour. When it has risen well, melt a quarter of a pound of butter, and mix it with milk ; let it be on the fire till about blood warm, and then mix it with the rest of the flour and sugar into your dough. When mixed, it should be rather softer than bread-dough. Put it to rise for about a quarter of an hour, and then mould them ; put them on buttered iron plates, and then into a warm place to rise light ; when well risen, bake them in a hot oven. If you wish to have currants or caraway-seeds in them, mix them in along with the butter ; if you wish them spiced, mix equal quantities of ground ginger, allspice, coriander, and caraway ; put as much as you think sufficient, when you put in the butter. When they are baked enough, brush them over with egg and water mixed together, to give them a gloss.” Saffron Buns. “ Make the dough for them the same as for plain buns. Put a little of the best saffron in a teacup, and pour over a little boiling water

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