Saffron Buns

Ingredients

• a pound of flour
• a quarter of a pound of butter
• a little of the best saffron
• a few currants

Method

1. 1

   Make dough as for plain buns.

2. 2

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

3. 3

   Bake as directed.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 21. The excerpt below is the record exactly as published.

a quarter of a pound of butter into half a pound of tlour, mix one egg, three ounces of powdered loaf sugar, and half an ounce of ground ginger, with the butter and flour, and make them all together into a paste; roll it out a quarter of an inch thick, and cut it into round cakes, about two or three inches across; bake them in a warm oven, on iron plates. BUNS. Into a pound and a half of well-dried flour rub four ounces of moist sugar; warm a quarter of a pint of milk about blood warm, but not hot enough to scald the yeast; make a hole in the middle of the flour, and put in a quarter of a tea-cupful, or thereabout, of good thick yeast, which is not too bitter, or it will taste in the buns; pour on it your warm milk, and mix about one third, or nearly half, of the flour with it, leaving the rest unmixed round the sides of the pan. Set it in a warm place to rise, for three quarters of an hour, or an hour. When it has well risen, melt a quarter of a pound of butter, and mix it with some milk, let it be on the fire until it is about blood warm, and then mix it with the rest of the flour and sugar into a 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 into round balls under the hands ; put them on buttered iron plates, and then into a warm place to rise or prove ; when well risen, bake them in a 44 CONFECTIONARY a hot oven. If you wish to have currants or carraway seeds and spice in them, mix in either of these when you add the butter and milk. The spice to be used is equal quantities of ground ginger, allspice, coriander, and carraways, mixed together; put as much of this as you think sufficient. 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 tea-cup, and pour over it a little boiling water; let it stand on the top of the oven, to extract the flavour; and when you put in the butter, mix in as much of the saffron water as will make the dough of a bright yellow colour. Bake them as before directed. You may put in a few cur- rants, but saffron buns are seldom spiced. BATH BUNS. Make a hole in the middle of a pound of flour, and put m half a tablespoonful of good thick yeast; warm half a tea-cupful of milk about blood-wann, and pour it upon the yeast; mix them up with about one third of the Hour, and let it stand for about three quarters of an hour, or an hour, to rise. When it has risen, put in six ounces of cold butter, and break in four eggs, add a few carraway seeds, and mix all together, along with the rest of the flour. Set it in a warm place to rise, for a short time, then put it on your paste board, and flatten it with your hand. Sift six ounces of loaf sugar, about the size of peas, and sprinkle it over the dough: roll or chop it together, a little, to mix the sugar; then put it in a warm place, in the pan, to rise, for about a quarter of an hour; make it into buns, by laying them on a buttered iron plate with a spoon or knife as rough as you can; sift some sugar on the tops, put half a dozen comtits on each, and just sprinkle MADE EASY. 45 them with water with a paste brush, to sligh y me the sugar, and give them a gloss ; prove them a litt e before baking; bake them in a pretty hot oven. For Bath Buns your butter must not be melted. regency buns. Make them the same as Bath buns, only instead of putting in carraway seeds with the sugar, add a litt e candied peel, a few currants

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