Download "How to Make Saffron Buns - The Victorian Way"

📖 Order your copy of Mrs Crocombe’s cookery book here: https://www.english-heritageshop.org.uk/how-to-cook-the-victorian-way-with-mrs-crocombe 📖 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. English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoy these videos? Support us by subscribing to our channel: https://www.youtube.com/user/EnglishHeritageFilm?sub_confirmation=1 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! SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://www.youtube.com/user/EnglishHeritageFilm?sub_confirmation=1 FIND A PLACE TO VISIT: https://www.english-heritage.org.uk/visit/places/ LIKE US ON FACEBOOK: https://www.facebook.com/unsupportedbrowser FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://www.facebook.com/unsupportedbrowser